pumpkin cheesecake.

there are few things sweeter than a rich pumpkin cheesecake.

& this recipe happens to be my families all-time fave fall treat.

for years & years my mom has baked us this delectable goodness.

every thanksgiving. every christmas. & even a few in between.

i can promise you. hands down. this will be your new go-to fall dessert.

it is perfectly creamy. deliciously decadent. with the perfect bit of pumpkin.

each & every bite is just bursting with cinnamonie-spicy deliciousness.

the crust is absolutely divine. 

the perfect mix of pecans. brown sugar. & graham crackers.

{and it is even better when the crust is doubled up for extra crunch in your bite}

the cake itself is so perfectly creamy. so rich. & so wonderfully indulgent.

crust:

¾ cup graham crumbs

½ cup finely chopped pecans

¼ cup packed dark brown sugar

¼ cup sugar

½ stick unsalted butter. melted & cooled

mix. press into 10” springform pan. freeze 10 minutes

filling:

1 cup canned pumpkin

3 large eggs at room temperature

1 ½ t cinnamon

½ t nutmeg

½ t ground ginger

½ t salt

1 cup sugar, 6 T sugar

24 oz creamed cheese

2 T heavy cream

1 T cornstarch

1 T vanilla

whisk first 7 ingredients together.  

in separate bowl. cream the cream cheese and all of sugar.  

beat in heavy cream, cornstarch and vanilla.  

add the first 7 ingredients to the cream cheese mixture. 

pour into crust.  

bake at 350 for 40-45 minutes or until center is set. 

run knife around edge.  

cool in the refrigerator. 

top with whipped cream. cinnamon sugar. and crushed toffee.

{i had the most beautiful images of the entire baking process that i was just dying 

to share with you... but the camera card went ca-put on me. so this is all i've got. so sorry. 

you will have to use your little imagination of me whisking. beating. & taste testing}

pure. pumpkin cheesecake. perfection.

do let me know if you try out this sweet little recipe. 

i just know it will be a huge hit.

so. enjoy!

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