Well that took much longer then usual to get this recipe up on the blog! We weren't able to get "professional" looking pictures of the cheesecake due to the fact that it was for a party we were hosting, and it was night! My sweet hubby had a wine and cheese party for all his clients as a launch of his new business! Of course me and my mom took every opportunity we could to make the food! We had tons of bruschetta, bread, cheese, appetizers, wine, and of course the desserts! It was a great night spent with great friends, and I am so thankful that the Lord has blessed him with this incredible business that is filled with friends that we will have for a lifetime!
We made this Pumpkin Cheesecake and Apple Cake, which you can find here on the blog! They both were a hit, and I must say that this cheesecake puts a whole new spin on a Thanksgiving traditional Pumpkin Pie. The only problem I found is that me, my mom, and my sister created and tweaked this recipe last year, and re-making it this year I realized that the filling actually could make two cheesecakes, which is what I did. I would not recommend halving the recipe to result in one cheesecake, because the ratios needed to make the cheesecake as moist as it is would be off. So what I did was double the crust recipe, and this has just become a 2 cheesecake recipe! The more the merrier especially around the holidays!
What could really make this Pumpkin Cheesecake over the top is if you made a homemade whipped cream, added some nutmeg and cinnamon, and put a dollop on each piece! That would be exceptional! If you are a pumpkin lover, like myself, you are really going to love the blog this fall, because I can guarantee that 90% of all of the recipes I make will be pumpkin something!
yields 2, 10-inch cheesecakes
for the crust:
2/3 cup unsalted butter, melted
5 cups ginger snaps or graham crackers
2/3 cup sugar
1 tsp. cinnamon
pinch of nutmeg
pinch of salt
Position a rack in the center of the oven and preheat to 350º F.
In a food processor, pulse the cookies until they are crushed and resemble fine grain. Add the butter, sugar, cinnamon, nutmeg, and salt. Divide crust between the two pans. Press crust into pans, I like my crust to be tall around the edges, so I push the crust up about 2 inches up the sides. Refrigerate while you make the filling.
for the filling:
2 pounds cream cheese, cut into pieces, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
2 1/2 cups sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
2 1/2 teaspoons cinnamon
1 teaspoon allspice
In a food processor, mix the cream cheese until smooth, scraping the sides to make sure all lumps are gone. Do not over-mix, just mix until creamy. Add all other ingredients except eggs, and mix until combined. Add eggs one at a time, mixing until just combined. Do not over-mix.
Divide filling between the two chilled crusts. Place pans on a foil covered cookie sheet, this prevents any butter from spilling into the oven. Place cheesecakes in the oven and bake for about 1 hour and 10 minutes. Bake until just set, the middle should feel slightly bouncy. Take out of the oven and let cool for 10 minutes, keeping the oven on.
for the sour cream topping:
2 -16 ounce containers of sour cream
2 tablespoons sugar
4 teaspoons vanilla or maple syrup
Mix until combined. Once the cheesecakes have cooled for 10 minutes, divide among the two cheesecakes and evenly spread the topping on the cheesecakes. Place the cheesecakes back in the oven for an additional 10 minutes.
Let cool completely. Chill overnight.