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.
And for those that don’t like pumpkin pie (gasp!) this is a great pumpkiny alternative. I hope you like it!
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
- 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
- 4 eggs
- 1/2 tsp vanilla extract