I realize it isn’t Friday, so I’m a little early on my treat, but I had to share this recipe! If anyone is looking for a last minute Thanksgiving dessert, here’s a perfect one for you. Actually, this is not quite last minute as you need about 30 minutes to prepare, an hour and fifteen minutes to bake and it needs to chill over night. My co-worker made this for a potluck last month and it was one of the most delicious things I’ve ever had.
Making this was more difficult than I had expected. Please take note to make sure butter and cream cheese are softened. Especially if you’re using a hand-mixer. Nothing like having the mixer spark and smoke when trying to beat cream cheese. If this does happen though, a food processor works perfectly in place of a mixer. Again, this cheesecake is totally worth all the work and effort.
Pumpkin Cheesecake - fresh out of the oven
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 Tbsp butter
Filling Ingredients:
- 4 oz cream cheese, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 15 oz solid packed pumpkin
- 1/4 cup heavy whipping cream
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 5 eggs, lightly beaten
Heat oven to 325 degrees. Lightly grease a tinfoil 9 and 3/4 inch pie pan, double stacking it into another pan. To create the pie crust, combine graham crackers, sugar and butter into a small bowl. Press into the bottom of the pie pan, pressing it upwards about an inch.
Crust-y goodness
In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, cream, cinnamon and clove until blended, then add eggs. Pour over pie crust.
Cheesey, pumpkin-y filling
Put the pan into a large baking pan, and add 1 inch of water into the baking pan around the pie tins. Bake for one hour and fifteen minutes. Take out of the oven and let it cool for an hour. Refrigerate overnight.
Then boom – epic Thanksgiving dessert.
Pumpkin Cheesecake
Fat Kid Confidential 