Pumpkin Cheesecake !!

November 12, 2014 by Brittany

The holidays are right around the corner and that means that there will be lots of good food to indulge in. Let’s face it the holidays are a time for us to all indulge in sweets, sweets and can I say more SWEETS! There are always great flavors and tons of great recipes to enjoy with family and friends. If I am going to indulge in dessert which I NEVER do 😉 I am going to go all out and want to have it extra rich. Those that are counting calories, umm just eat maybe one piece if you can control yourself because this pumpkin cheesecake recipe is rich. You can bring this dish to all of your fun parties and it will for sure be a hit. Make sure to follow all of the instructions and especially the heating and cooling part which you will see why at the end haha 🙂

First you want to gather all of your ingredients together and set aside. You also want to make sure you have large mixing bowls/mixer and a 10 inch spring-form pan. The graham cracker crust will be made as a base for the cheesecake. Graham Cracker Crust1 tsp. soft butter1 1/4 c. graham cracker crumbs1 tsp. cinnamon1/4 c. sugar1/4 c. melted butter Brush a 10 inch spring-form pan with butter

Mix crumbs, cinnamon, sugar and melted butter together.

Then press graham crust mixture onto bottom of spring-form pan. Make sure to cover all of the edges.

Pumpkin Cheesecake2 lbs. cream cheese1 1/2 c. sugar3 eggs1 c. whipping cream2 (1 lb.) cans pumpkin2 tsp. vanilla1 tbsp. pumpkin pie spice Blend cream chees with sugar until smooth with a mixer or a spoon and bowl like I did. Add eggs, one at a time, beating until blended.

Add whipping cream, pumpkin, vanilla, and spice, blending thoroughly.

Pour into graham cracker crust. Bake at 300 degrees for 1 1/2 hours or until cake sets. (Will 99.9 % likely not be cooked at this time, I would cook it for about 15-20 min longer)

Remove and let rest for about 30 minutes if you can, then pour scour cream topping over cheesecake. Sour Cream Topping1 lb. sour cream1/2 c. sugar (I used brown sugar because I ran out)2 tsp. vanilla Then let it chill after the topping has been added. After the cheesecake cools with the sour cream topping it is supposed to look like this and can then be served as a hit!

Mine instead ended up landing in the sink on accident. Yep, the garbage disposal definitely got full on pumpkin that night. Everything was going perfect until I did not let it cool long enough after applying the sour cream topping. Instead, it felt fine so I unlatched the spring-form pan to move it to the cake stand. Ooops that is when it immediately started losing its form and was getting all over the counters, stove burners and running down the cabinets. Then finally after I had cleaned all of that up and was going to shape it after I moved it to the cake stand it slipped and landed right in the sink! HAHA yes I was laughing but thinking dang I did not even get a piece other than licking the bowl of course.

At least I have made a pumpkin cheesecake before and will take more time in letting it cook and cool all the way before I make one for my family for Thanksgiving. It just takes practice right and is perfect for a great laugh?! Speaking of Thanksgiving I did want to share my cute Thanksgiving décor. I picked up a bag of these pinecones and acorns assortment at Kirklands and they are great to go from Thanksgiving to Christmas. I put them in a vase I had and wow do they smell amazing!

These napkin ring holders are from the get crafty workshop I went to last week at Emerson Sloan hosted by Cake & Confetti. She hosts fun little workshops every month with a different theme and activity based on the holidays and time of year. They were so easy to make by getting a plastic shower ring holder and gluing and then wrapping twine all the way around. Then you can paint the leaves any color you would like and then just wire them on. The leaves can then be removed season after season and a new decorative piece can go in it’s place. I also found these cloth napkins at Kirklands that are a neutral shade that I can dress up or down.

I am obsessed with this cute little wine bottle tassel that Cake & Confetti also made. It is so simple and a great way to jazz up a bottle of wine or bubbly, or in my case an already glittered bottle 🙂 Have ya’ll added any Thanksgiving décor or made any sweets yet?