If you haven’t decided on a desert for Thanksgiving yet – this is it. Luscious pumpkin cheesecake – everything you could ask for. I love all things pumpkin, and so when I saw this recipe on Pinterest, I knew I had to try it.
1 3/4 cups crushed graham wafer crumbs
1/3 cup white sugar
6 tbsp. butter melted
3 – 8 oz packages of cream cheese, softened
1 cup packed brown sugar
1/2 cup white sugar
3 tbsp. white flour
3 tbsp. pumpkin pie spice ( or use cinnamon, nutmeg and ginger)
1 1/2 cup pumpkin puree
1 1/2 tsp vanilla extract
2 large eggs
3 large egg yolks
Preheat oven to 350 degrees. Mix together first three ingredients. Firmly press mixture into the bottom of a 9 inch springform pan. Bake for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling.
Reduce oven temperature to 325 degrees.
Use electric mixer to blend together cream cheese, brown sugar and white sugar until smooth. Stir in pumpkin, vanilla and spice. Add in the eggs and yolks, one at a time until just combined. Lift and tap mixing bowl against the counter several times to release air bubbles from the batter. Pour mixture onto the graham cracker crust, and bake in preheated oven (325) for 1 hour. Then turn oven off and allow the cheese cake to rest in oven for 25-30 minutes (without opening oven door). Remove from oven and allow to cool for 15 minutes, then cover with plastic wrap and chill for 5 hours or overnight.
Slice and service with a drizzle of caramel sauce and a sprinkle of course sea salt.
1 cup white sugar
1/4 cup water
1/4 cup butter
2/3 cup heavy cream
Gather all ingredients together before beginning. In a heavy bottomed saucepan, heat sugar and water over medium-high heat, whisking until sugar is dissolved. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber colour (carefully swirl pan occasionally). Once mixture reaches dark amber colour, add butter and whisk until butter has melted. Immediately remove from heat. Carefully pour in cream and whisk it to combine (will bubble and steam). Whisk until smooth. Allow caramel to cool and then pour into a glass jar to store.
I made some modifications to this recipe:
First off, Kaitlyn doesn’t own a springform pan and won’t likely use one after I leave, so I decided to make individual cheesecakes in a muffin tin.
Rather than use graham wafers, I put a gingersnap cookie in the bottom of each muffin tin liner.
I adjusted cooking time down to 36 minutes before turning off the oven.
Once cooled, I topped each individual cake with a spoonful of caramel sauce and a sprinkling of sea-salt.
Food Critic rating: 9 / 10