*I apologize for not posting a hair accessory tutorial yesterday... being 35 weeks pregnant got the best of me... but I'm working on one right now that will be posted later today!*
I love pumpkin. anything. No really, anything. If it has pumpkin in it, I'm going to love it, period. I also love a good cheesecake.... so a few years ago I added pumpkin to my cheesecake recipe, and it was delicious. So much so that I make it every year for thanksgiving, and I'm often asked for the recipe. So, this is my gift to you... pumpkin cheesecake. Make it. You'll love it, I promise!
pumpkin cheesecake
Ingredients:1 c. canned pumpkin
3 8oz packages of cream cheese (softened)
2 tsp vanilla
1 1/2 c. finely crushed graham crackers (cinnamon flavored works well)
1/3 c. sugar
3 eggs
1/3 c. melted butter
2/3 c. brown sugar
1/2 tsp. cinnamon
Preheat oven to 325 degrees. Mix graham crackers, sugar, and melted butter in med. bowl. Press into 8-9 in round pan, covering bottom and sides. ( I think you're suppossed to use a springform pan to make cheesecake, but I've always used a regular pan and it turns out fine.) Bake for 7-8 mins.
While crust is baking, beat cream cheese (med- high) in LARGE bowl until smooth. Add pumpkin, brown sugar, vanilla, and cinnamon. Beat (med) until mixed well. In a small bowl, wisk eggs together. Fold into cream cheese mixture, a little at a time.
Pour filling into crust. Place cheesecake pan into a baking pan, and fill baking pan with water until halfway up cheesecake pan. (makes a difference, I promise!) Place in oven and bake abt an hour or until center is slightly jiggly. :)
The water makes the pan really heavy and sloshy (especially after baking) , so be prepared.
Remove from water bath and cool on wire rack at least 1 hour.... I usually do 1 & 1/2 hours. Cover and refrigerate at least 4 hours or until center is firm.
I used to make a pumpkin glaze to drizzle over it, but smuckers sells a pumpkin syrup ice cream topping thing that is frankly just as good when heated, so I usually use that now instead... but cheesecake is totally yummy eaten plain, too.
... now go grab a cup of coffee and enjoy!
Your pumpkin cheesecake recipe looks absolutely incredible, and I love how easy and detailed your instructions are. As someone currently working hard to Help With My Dissertation, I truly appreciate simple yet delicious recipes like this one that bring joy and relaxation to my busy days. Cheesecakes have always been my favorite desserts, and your version with pumpkin adds the perfect seasonal touch. The creamy texture, rich flavor, and warm spices make it look irresistible. Baking your recipes gives me a refreshing break from studying and reminds me how fun and rewarding cooking can be. Thank you for sharing such inspiring and delightful creations — you make it so easy for everyone to enjoy homemade treats, even during hectic academic times.
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