October 9, 2012
Fall is one of my favorite times of the year. It brings the best holidays – my favorite being Christmas – and it brings pumpkin flavored treats. Pumpkin, pumpkin everywhere. Just how I like it.
I don’t really even go to Starbucks much during the year – I hate to drink my calories. But once the pumpkin spice latte is available, I’m there! And I have to keep going back to get the eggnog and gingerbread lattes too. They are all so good! The fabulous flavors of fall!
So today I share with you my first pumpkin treat of the year. You can certainly expect more, but today is all about the pumpkin cheesecake! Oh, how I also love cheesecake.
This has actually become a staple at Thanksgiving for me. After a fabulous meal with a taste of everything, I grab my dessert platter. A slice of pumpkin pie and a slice of pumpkin cheesecake. Given that this is the only time of year for pumpkin, I try to squeeze in as much as I can.
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And for those that don’t like pumpkin pie (gasp!) this is a great pumpkiny alternative. I hope you like it!
1 1/4 cup vanilla wafers, crushed
5 tbsp butter
5 tbsp sugar
3 8-ounce packages of cream cheese, softened
1 cup sugar
3 tbsp flour
1 tsp pumpkin pie spice
1 cup canned pumpkin
1/2 tsp vanilla extract
1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake crust for 10 minutes then remove and set aside.
1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar, flour and pumpkin pie spice with an electric mixer (Use low speed to keep less air from getting into the batter, which can cause cracks).
3. Add the pumpkin, eggs and vanilla extract. Beat until well combined.
4. Pour the filling into the pan with the crust. Drop onto the counter a few times to release any air bubbles.
5. Bake for 1 hour. Turn off heat and leave in oven with door closed for 30 minutes or until set.
6. Remove from oven and chill.