PUMPKIN CHEESECAKE

PUMPKIN CHEESECAKE

This pumpkin cheesecake is easy to make and would be the perfect addition to your Thanksgiving dessert table. Try it with my own ‘pumpkin pie spice’ blend. Serves 8.

INGREDIENTS:

Crust:
1 1/4 C crushed Honeymaid Graham Crackers
5 Tbsp butter, melted
3 Tbsp granulated sugar
1/2 tsp cinnamon


Pumpkin Pie Spice:
1/4 C cinnamon
1 Tbsp all spice
4 tsp ground ginger
4 tsp ground nutmeg


Filling:
1 (15 OZ) can organic pumpkin
3 (8 OZ) blocks Philadelphia Cream Cheese, at room temperature
4 eggs, at room temperature
1 1/4 C packed brown sugar
1/4 C sour cream
1 Tbsp vanilla
2 Tbsp pumpkin pie spice
1/4 tsp kosher salt
2 Tbsp flour

PROCESS:

Preheat your oven to 350º. Combine the crushed Graham Crackers, melted butter, sugar, and cinnamon until it looks like wet sand. Firmly press the mixture into a 9” springform pan. Bake the curst for 7 minutes then remove and set aside to cool.
In a stand mixer combine the Cream Cheese and sugar and mix on low until softened about 30 seconds. Turn off the mixer. In a separate bowl, combine the pumpkin, eggs, sour cream, vanilla, pumpkin pie spice and kosher salt using a whisk. Add 2 Tbsp of flour and mix in well. With the mixer on low, slowly add the pumpkin mixture to the cream cheese until combined. Tap the bowl gently on the counter about 20 times to release any air bubbles. Carefully pour this mixture over your cooled crust in the springform pan. Tap the springform pan on the counter about 20 times to remove excess air bubbles (this is what causes the top to crack).

Bake at 350º for 1 hour on the middle rack. Then turn off the heat and crack the door. Allow the cheesecake to cool for another 45 minutes inside the oven. I like my cheesecake room temperature, so I give it some time to hit the fridge or hang out a bit before serving.

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Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640