With keeping in the true pumpkin spirit, this week's recipe is a classic with a autumn twist! Have you ever made a REAL cheesecake? It's a treat I only make once a year at Christmas time because it can become pricey but I got to hunting the web for a cheaper version that would wow my Thanksgiving menu and I found one, so of course, I'm sharing! No more boxed cheesecakes after this post! Promise me?
Pumpkin Cheesecake
Crust:
1 1/2 c. graham crackers, crushed fine
3 Tbsp. melted butter
Filling:
1 8oz. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
2 eggs
1 c. canned pumpkin ( not pumpkin pie filling)
3/4 t. cinnamon
1/2 t. nutmeg
Preheat oven to 350. In a med. bowl, mix crushed graham crackers and butter, press into the bottom of a spring form pan. Bake crust 10 min. Set aside to cool.
In med. bowl mix cream cheese, 1/2 c. sugar and vanilla till smooth. Mix in eggs one at a time, blending well. Add the remaining sugar, pumpkin, and spices into the mixture. Bake for 55 min. or till filling is set. Allow to cool before removing from pan. Chill at least 2 hours before serving.
I must say, I'm impressed with this recipe, not many cheesecakes take only 1 brick of cream cheese, my annual cheesecake takes 4 so I'm thrilled! I also think drizzling caramel on top would really add to this autumn delight, enjoy!
YUM!! I love cheesecake and since I try to stick to low carb, cheesecake always fits.
ReplyDeleteOur Walmart has Philadephia Cream Cheese on sale for $1.16 a brick. I picked up several since the shelf life is LONG. I hope I got enough to get me thru the entire season :)
Blessings!
Gail
The basic recipe I use calls for 1 cream cheese 1 can sweetened condensed milk 1/3 cup lemon juice and 1 tspn vanilla extract just whip together and chill in a graham cracker crust. I am sure you could modify it to add pumpkin and spices I usually put cherry pie filling on top of mine :) We love cheesecake around here
ReplyDeleteAll I can say is YUMMMMMY!
ReplyDeleteI just made a batch of Lebkuchen, a type of German spiced gingerbread cookie dough. So now it will sit in the fridge for a day or two to ripen and then I will bake it on Thursday...
This is the perfect season for baking.....
: > )
That's a yummy-looking cheesecake; can't wait to try it.
ReplyDeleteThis one looks absolutely too good!
ReplyDeleteThanks for your words of encouragement.
Laura
Found your blog from another one and so glad I dropped by. I scrolled down and found this wonderful recipe. I love pumpkin cheesecake and this one sounds yummy!
ReplyDeleteFeel free to drop by my blog anytime..
http://elainepack.blogspot.com/