Sunday, November 25, 2012

Pumpkin Cheesecake!

Thanksgiving is a time for family, food, and football.  Our friends have an annual Thanksgiving tailgate before the Texas A&M (my alma mater) game.  I have a lot to be thankful for this year, and every year: my wonderful husband, amazing family (and in-law family!), the best friends I could ever imagine, a great education, a job I love, and the cutest dog ever !  

I was assigned sweet potato casserole, and of course, dessert.  I wanted to make something fun for fall - and what better than Pumpkin Cheesecake?  I've never made it before, so I have nothing to compare it to, but it is delicious!  It's also the easiest cheesecake I've ever made!  You can also taste the pumpkin! Perfect for fall!   

You'll need:
2 packages (8 oz) of cream cheese - ROOM TEMP!
1/2 cup of white sugar
1 teaspoon vanilla
2 eggs
1 graham cracker crust (I used a 10 inch)
1/2 cup of pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon of nutmeg
2 pinches of cloves

1. Preheat oven to 325
2.  In your stand mixer beat cream cheese (must be room temp or you will get lumps), vanilla, and sugar.  Blend in 1 egg at  time.
3. Remove one cup of the batter and spread on the bottom of the crust.  Leave to the side.
4. Add pumpkin and spices to the remainder of the cream cheese batter until well blended.  Gently add over the batter already in the crust.
5.  Bake for about 45 minutes (your oven time will vary, especially if you use an 8 inch crust)
6.  Allow to cool and then put in fridge for a minimum of 3 hours, or overnight.
7.  Add whipping topping, if desired at time of serving.

What are you thankful for? 

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