Wednesday, November 19, 2014

Pumpkin Pie Cheesecake

Recipe adapted from
Last year I made a delicious Banana Pumpkin Mousse Tart that was the perfect end to a delicious meal. Although it was quite yummy, I've made it for a couple years in a row now and am ready for a change. This year I'm making a pumpkin cheesecake... read on if you'd like to do the same!

What You'll Need (Filling):
3 8oz packages of cream cheese, cut into cubes and very soft
1/2 cups Greek yogurt
3 large eggs
2 egg yolks
1 15oz can pumpkin puree
3/4 cup brown sugar
3/4 cup granulated sugar
3/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp ground nutmeg
1/4 tsp ground ginger
3 Tbsp GF all purpose flour
1 1/2 tsp vanilla extract

What You'll Need (Crust):
2 cups GF graham cracker crumbs
1/3 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
7 Tbsp butter, melted

  1. Preheat the oven to 325 degrees. 
  2. Combine the crust ingredients in a blender or a mixer and pulse/stir to combine. 
  3. Press the crust evenly into a lightly greased 9 inch springform pan and set aside while you make the filling. 
  4. Beat the cream cheese and Greek yogurt in a mixer until smooth. Add the pumpkin, eggs, egg yolks, sugars, and spices. Blend until well combined. 
  5. Add the flour and vanilla and mix just until combined. 
  6. Pour the filling into the crust and spread evenly. 
  7. Wrap the bottom of the pan in foil (do several layers) and then place the pan into a deeper pan. Fill the deeper pan with hot water until it's about halfway up the springform pan.  This water bath will help to prevent your cheesecake from cracking!
  8. Bake for about 1 hour and 40 minutes. Turn the oven off and allow it to sit for 45 minutes longer IN the oven. 
  9. Remove the cake from the oven, run a knife gently around the edge, and allow it to sit in the pan for an additional 15 minutes before wrapping it loosely and placing it in the fridge. 
  10. Refridgerate your cake for at least 6 hours before serving. Then, slice and top with whipped cream. Yum!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.