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.

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

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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