Recipe: Pumpkin Pie Cheesecake
It’s that time of the year again! I’m sure you’ve seen all the recent advertisements for pumpkin this and pumpkin that — Coffee! Cupcakes! Dip!
The holiday pumpkin rush is one of my most favorite annual bandwagons to jump on, and I am happy to inform all of my readers that 2013 is no exception!
I have a three part recipe series featuring pureed pumpkin as a main flavor, so I hope you like this trend as much as I do! If you don’t, come back after November. There is no place for you here. 😛
3 8oz packages of cream cheese
1.5 cups pureed pumpkin
1 cup white sugar
1 cup brown sugar
1 tbsp cinammon
2 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tbsp vanilla extract
1/2 cup heavy cream
2 tbsp all purpose flour
Preheat your oven to 350 F. In a large bowl, beat the cream cheese until smooth. Add the sugar, eggs, pumpkin, heavy cream and then beat until everything is combined. Sift the flour and spices into the bowl and add the vanilla extract before beating it again for another 10 – 15 seconds. Be careful not to overbeat — It should be more thick than runny!
Pour into your graham cracker crust and smooth the top with a spatula. Bake at 350 F for 45 minutes and check for doneness. If it’s still too gooey, leave it in for another 5 – 15 minutes, checking often.
Once it’s finished, put it in the refrigerator for at least 2 hours. I left ours in the fridge overnight and it was excellent! Serve with a dollop of whipped cream if you’d like! 🙂