Today's Recipe is: Pumpkin Cheesecake!
We're mixing the classic cheesecake with a bit of pumpkin pie... The great taste of a pumpkin pie, but with that added rich, smooth texture only found in cheesecakes.
Let's Get Started:
Preheat the over to 350 degrees
Here's what you need for the Crust:
1 1/2 Cup graham cracker crumbs
(substitue 1/2 cup graham crackers for ground ginger cookies, for an added kick)
1 1/2 Tablespoons Sugar
5 tablespoons unsalted butter; melted
In a medium-large size bowl combine graham cracker crumbs, sugar, and butter. Once everything is well mixed, press the mix into the bottom of a greased 8 inch spring form pan. Cover and refrigerate for 30 minutes.
Here's what you need for the Cheesecake:
1/2 teaspoon ground cinnamon
1/4 teasppon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2/3 cup brown sugar
1/4 teaspoon salt
16 oz cream cheese - must be room temperature!
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree
In a small bowl combined dry ingredients. In a seperate bowl mix the cream cheese until smooth. Gradually add sugar/spice mixture and beat until smooth. Add eggs one at a time beating well after each. Add pumpkin and vanilla extract.
Pour Filling over crust. Bake cheesecake for 30 minutes and reduce temperate to 325 and continue to back for an additional 10-20 minutes.
Here's what you need for the topping:
1 cup Whipping Cream
3 tablespoons Sour Cream
3 tablespoons brown sugar
1 tablespoon Bourbon (I recommend the good stuff)
In a large bowl, whip cream, sour cream, and brown sugar until combined. Stir in bourbon, and whip until light peaks are formed.
Once you've tried this recipe, send me in photos! I'd love to see how yours turn out, and I'll post them here!
Photo Credit: ebi debi's flickr
No comments:
Post a Comment