Friday, September 30, 2011

Pumpkin Cheesecake

Happy fall, friends! I don't know about you, but I am a total sucker for this season...I love the fashion (boot season) and the food. The smell of spice, pumpkin, apples, it just makes me feel all warm and fuzzy. Anyways, to kick off my fall celebration I put up a few decorations around the house and decided to make a pumpkin cheesecake. Per recommendation from the fabulous Pioneer Woman, I also drizzled caramel onto my crust and it added a really nice chewy texture to my crust. Hope you can try this recipe this season!

Pumpkin Cheesecake Bars
Time: 35mins Prep and 1hr/1hr 5min Cook


Ingredients:
Crust
- 16z Ginger Snaps
- 1 Stick of butter, Melted
- 1-2c of Pecans (Optional)
  1. Add your cookies, pecans, and butter to a food processor until it is ground enough for a crust.
  2. Or - In my case...get a large ziplock and a meat tenderizer (or hammer) and crush away on a chopping mat so you don't break your countertop.  
  3. Once that step is done, grease a 9 x 13 baking pan and pour in your crumbs. 
  4. Use the bottom of your measuring cup to form the crust for your cheesecake.
  5. Place the crust in the fridge until you are ready to spread on the caramel and pour on the mixture.


Cheesecake
- 3 Packages of Cream Cheese
- 1 Can of Pure Pumpkin
- 1 1/2c Sugar
- 1tsp Cinnamon
- 1tsp Allspice
- 1/2tsp Nutmeg
- 4 Eggs
- 3tbsp Heavy Cream
- Pinch of Salt
  1. Preheat your oven to 350 degrees.
  2. Beat the cream cheese and sugar until they are mixed well and become fluffy.
  3. Add the pumpkin and spices and continue to mix. 
  4. Slowly add in one egg at a time and finally add your cream until the mixture is completely combined. 
  5. At this point you can either pour the mixture onto your cooled crust or pour on your caramel and nuts onto the crust before your pour in your mixture. 


Caramel
I used an Ina Garten recipe, it turned out differently compared to my previous caramel sauces, but it was perfect on the crust! You can also buy a jar of caramel at the store and pour on your desired amount.

Get the recipe here! 

Whipped Cream
- 1/2-1c Heavy Whipping Cream
- 2tbsp Powdered Sugar
- 1/4-1tsp Vanilla 
  1. Whip the mixture together in a mixing bowl until you reach your desired consistency. Usually right before stiff peaks form. 
  2. Do not overbeat the mixture...if you do then just start over! 
Enjoy this delicious fall dessert!


2 comments:

Anonymous said...

Can't wait to try this recipe!!! I love this season too It is perfect for baking, reading, and decorating. :) - All the fun stuff!
Xoxo
Diana

Eat. Love. and Be Merry. said...

I love pumpkin cheesecake, hope you enjoy it! I've never tried the caramel on my crust before but I really liked it! Happy Fall!