Saturday, August 9, 2014

Pumpkin Cheesecake

This cheesecake is perfect, having a delicious graham cracker crust with a hint of cinnamon, then filled with a creamy and amazing pumpkin cheesecake filling, then topped off with a sour cream topping then pour some caramel sauce and sugared pecans on top. Oh lord it is so good that it will soon be your favorite cheesecake ever. It is easy to make and well worth it. It is like a combination of pumpkin pie and a cheesecake, and when the two combine it is a perfect combination. The hardest part is to wait overnight until you eat it. Your house will smell amazing as this bakes. Ever since I saw this recipe I have been making it and loving it since.

I know it is still summer and not everyone wants to think about fall coming, but I love the fall for me it is the perfect time of the year, it is when I bake all of my favorites, with apples, pumpkin and all of the fall favorites. This is one that I make even now, just for my family to enjoy, but just think of this on your Thanksgiving or Christmas table.

    For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • For the Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 (15 ounce) pumpkin puree
  • 2/3 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Topping:
  • 1 (16 ounce) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • Pinch of cinnamon
  • 1 teaspoon vanilla extract
  • Optional Garnish:
  • Sugar Pecans
  • Caramel Sauce
    For the Crust:
  1. Preheat oven to 350 degrees.
  2. Combine the graham cracker crumbs, butter, sugar and cinnamon.
  3. Press into the bottom and 1-inch up the sides of a 9-inch springform pan.
  4. Bake 6 to 8 minutes not letting it brown.
  5. For the Filling:
  6. In a medium mixing bowl beat together the cream cheese, granulated sugar and brown sugar until fluffy, do not over beat. It is okay to have a few pieces of cream cheese. 
  7. Beat in egg, pumpkin and milk.
  8. Add cornstarch, cinnamon and nutmeg.
  9. Beat until all ingredients are smooth and combined.
  10. Pour into crust. Place on a cookie sheet
  11. Bake 55 to 60 minutes or until edge is set and center still moves slightly.
  12. For Topping:
  13. In a small bowl stir together the sour cream, sugar and vanilla.
  14. Spread over warm cheesecake.
  15. Bake 10 minutes.
  16. Cool on wire rack.
  17. Refrigerate several hours, preferably overnight. It is always best overnight.
  18. Remove from the pan and enjoy.
  19. Optional Garnish:
  20. Top with sugared pecans and caramel sauce ( recipes on my blog)

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