Friday, November 25, 2011

Oh My Word - This is Good Ya'll!

As promised, I have the recipe for the Pumpkin Cheesecake below.




It is grand! The recipe is super easy but it is a three day process. I actually liked making it over three days because it only took a few minutes in the kitchen each day and the results were incredible.

Even though I tend to switch from pumpkin EVERYTHING to peppermint and chocolate the day after Thanksgiving, I will be making this cheesecake again. Plus, pumpkin is still christmasy, right?

...when we pass around the coffee, and the pumpkin pie..

It will work and everyone will thank you. :)

Pumpkin Cheesecake

Adapted from here :

Day one: The crust

-1 1/2 cups graham cracker crumb
-5 tablespoons butter, melted
-1 tablespoon sugar

Mix the graham crackers and sugar together. Pour the butter over the mixture and mix. Press the crust into the bottom of your springform pan. It won't go all the way to the top, but that is okay. Maybe halfway. Bake on 350 for 5 minutes. Put it in the fridge and let it set overnight.

Day Two: The filling

-1 cup sugar
-3 (8 ounce) packages cream cheese, room temperature
-1 teaspoon vanilla
-1 cup canned pumpkin
-3 eggs
-1 tablespoon pumpkin pie spice. (I probably added a little more because I love that stuff!)

Beat the cream cheese and sugar with an electric mixer. Add the remaining ingredients and mix. Pour into your crust and bake on 350 for 60-70 minutes or the top is lightly browned. Let it cool completely and place it in the fridge overnight.

Day Three: Experience the bliss of this dessert!!!

Add some whip cream to the finished product, sprinkle with a little pumpkin pie spice. Grab a warm cup of coffee and enjoy!!!!

On a side note, check out my husband's blog. He shared a sweet little video of our girls for Thanksgiving :)

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