Thanks for visiting my blog post today! ♥ Yesterday was a really productive day for me. Just to quickly share–> I took my little guy to get his blood drawn for the VERY FIRST TIME! He CRIED and I nearly cried. Thank Goodness, my Husband was there with me! Hahaha! However, It was indeed extremely painful to watch him go through such a thing.
Anyway, After our morning run in at the Lab, we all came home and enjoyed a nice BIG breakfast! Luckily, I was able to get a few thing done around the house and got my little guy calmed down enough to enjoy a little “relax time” (I’m sure my fellow Mamas can relate + my fellow non-Mamas too, of course!). Soon after, my Husband made Tacos (Boy, were they just delish!) and I made this amazing Pumpkin Cheesecake! And yes, I wanted to enjoy it in time for the Presidential debate (which I might add, was complete CRAZINESS!). Anyway, I’ve been meaning to put this recipe up since last night after the debate, However, I had such a MAJOR headache and just went straight to bed. I’m feeling much better now!
BUT Here it is Guys…..
Pumpkin Cheesecake Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon
OR You can just use the store bought Graham Cracker Crust Like I did…
Save yourself the time and work, especially if you have a little tot running around! Hahaha!
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz can pumpkin pie mix or puree
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract
How to Make a Pie Crust:
Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.
2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling:
Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.
2. In a separate bowl, using a whisk, stir together 15 oz pumpkin puree, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.
To Make the Whipped Cream:
Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.