Pumpkin Cheesecake Recipe

Cheesecake with caramel

The Holidays are here and with it comes Pumpkin Cheesecake. This year try our delicious recipe out on family and friends, you’ll be the hit of the party. If you like a little more pizzazz drizzle caramel over the top and sprinkle with your favorite nut.

Graham Cracker Crumble:

1.5 Cups graham cracker crumb

1/3 Cup of melted butter

1/4 Cup of white sugar

In a metal bowl mix the graham and sugar together, slowly add the melted butter and mix thoroughly.  Spread the graham mixture out on a lined cookie sheet or sheet pan and bake at 325 for 7 to 11 minutes or until golden brown.  Once baked and cooled puree the mixture and reserve the fine graham powder (try not to eat spoonfuls).

Spiced Pumpkin Puree:

Open a can of pumpkin puree or

Cut a large pumpkin in half or in quarters (depending upon the size of the pumpkin), scoop out the seed and innards and break off the stem.  Place the pumpkin in a pan with a small amount of water in the bottom of the pan.  Season the Pumpkin with cloves, allspice, cinnamon, nutmeg, ginger, a small amount of salt, and paprika.  Cover the pumpkins with tin foil and cook in a 400 degree oven for about an hour, or until soft.  When the pumpkin is cool, scoop the cooked pulp from the skin of the pumpkin and puree it in a food processor until completely smooth.  Add just seasonings as necessary and pass pumpkin puree through a china cap if needed.

Easy Cheese Cake

1 Cup cream cheese

¼ Cup Sugar

¼ Cup honey

3 eggs

½ Cup Sour Cream

1 lemon juiced

Pinch of salt

Whip the cream cheese, sugar and honey on medium  speed until it is creamy and shiny.  Lower the speed of the mixer and slowly add the eggs one at a time.  Turn to low and add sour cream, lemon juice and salt.  Mix all ingredients thoroughly.  Place the mixture in mason jars, crocks or glass jars in a casserole or baking dish.  Fill each jar or container approximately 2/3 full.  Lightly tap the mixture into the bottom of the jars and whip off any excess batter from the jars.  Place the baking dish in the oven with the filled jars in the pan and slowly add hot water to the pan, submerging the jars at least half way.  Bake at 325 for 25 to 30 minutes or until set.

Once the cheese cake is cooked and cool, remove from the water bath and sprinkle a thin layer of graham cracker crumble over the top of each cheese cake cup.  Carefully dollop the spiced pumpkin puree on top of the crumble and top the dessert with whipped cream and more graham cracker crumble.

Enjoy!

 

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