More cheesecake!!! This time pumpkin cheesecake, ooooooh. It was so delicious that my grandmother asked for some to take home! As the blog post I got this from mentions, this recipe is the perfect cross between a cheesecake and a pumpkin pie, which are two deserts that I love. I did my best with the photo, trying to replicate the one that inspired me to make this recipe. I hope that you look at this photo and think, wow that looks good! And maybe, just maybe, your mouth is starting to water and you're to think to yourself, I am going to make this delicious pumpkin cheesecake. So much for whatever else I had planned - I am going to drop everything to make this cheesecake! At least, that was pretty much my train of thought!
Ingredients ~ The Crust:
1 1/2 cups graham cracker crumbs from about 12 whole graham crackers
6 Tbsp 3/4 stick melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon The Filling:
24 oz cream cheese, room temperature
1 1/2 cups packed light brown sugar
15 oz can pumpkin pie mix
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour
2 tsp pumpkin pie spice
1/4 tsp salt
1 Tbsp real vanilla extract Optional Toppings:
1 cup cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla (I used whipped cream from the store)
Pumpkin pie spice to dust
Toasted pecans
Instructions ~ How to Make the Crust: Preheat Oven to 350˚F.
Pulse graham crackers in a food processor until fine crumbs form.
In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.
In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds its shape as it comes out of the measuring cup.
Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.
To Make the Whipped Cream:
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream
Recipe From: Natasha's Kitchen
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