It’s autumn and that means it’s time for pumpkin! I’ve been waiting for an opportunity to break out the pumpkin and thanks to a special request, I’ve finally found one (smile!).
This recipe may not be unfamiliar to some of you as there’s a version floating around both Facebook and Pinterest. That said, I modified my version of the recipe based on reviews from several different sites and I must say it turned out really well. The following is my version of the recipe; the original can be found at the end of this post.
3 8 ounce packages cream cheese, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs, room temperature
½ cup sour cream
1 heaping cup pumpkin puree
1 teaspoon cinnamon
½ teaspoon nutmeg
1 pinch ground cloves
Graham Cracker crust:
1 ½ cups finely ground graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons butter, melted
Preheat oven to 350 degrees.
In a small bowl combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a spring form pan.
In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Fold in sour cream. Place 2 cups of the batter into the bottom of the crust; set aside.
Add pumpkin, cinnamon, nutmeg, and cloves to the remaining batter and stir gently until well blended. (I suggest a quick taste test – add more pumpkin, spices, sugar, etc. as needed.) Carefully spread this batter on top of the cheesecake layer in the spring form pan.
Bake in a water bath on the bottom rack for 45-60 minutes, or until center is almost set (it will jiggle in the middle like jello). Turn off oven, prop door open, and allow to cool for approximately 1 hour. Refrigerate for 3 hours or overnight.
If you want to get even more impressive, you can cover your Pumpkin Pie Cheesecake with either whipped cream and/or caramel sauce before serving. I skipped this part and went straight to eating (because it was just too hard to resist), but both of these are tried and true recipes:
Whipped Cream recipe
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form. I suggest a tasting somewhere before the pea1ks become too stiff in case more sugar is needed for your taste.
(Very basic) Caramel Sauce recipe
1 14-ounce package caramels
1 5-ounce can evaporated milk
Combine caramels and milk in a saucepan; cook over medium-low heat until caramels are melted and smooth, stirring often. Let caramel sauce cool at least 10-minutes before serving over cheesecake to prevent melting. (Tip: I’ve used regular milk, half-and-half, and whipping cream before in a pinch. Just make sure the mixture doesn’t get too hot and scald the milk.)
Here’s the original recipe as found on allrecipes.com: http://allrecipes.com/recipe/double-layer-pumpkin-cheesecake-2/Detail.aspx