It’s Friday (TGIF!) so we’re celebrating :)
I KNOW, I KNOW, I KNOW…pumpkin was so last month.
But you know what? Pumpkin will never go out of style, no matter what people say. And neither will cheesecake.
It’s just the truth.
I’m so ready for the weekend! Life has been a little hectic and busy lately. But I guess life has to be crazy every once in a while or else it wouldn’t be any fun, right? I’m excited to grab some dinner with friends tonight and then spend the weekend baking my little heart out. And watching Christmas movies, of course. And listening to this song (I just LOVE it!!). Oh, and I’ll also be channeling all of my strength towards NOT buy everything from Sur La Table regardless of how many sale/find the perfect gift emails and catalogs they send me!
You guys, I also have something really, REALLY exciting for you coming up in a few weeks. More details about it next week.
In the meantime, let’s talk cheesecake.
This cheesecake has the perfect amount of pumpkin in it and the crust is buttery, sweet, and crunchy. Homemade graham cracker crusts are so easy and SO much tastier than store bought ones. Seriously.
The only downfall about this cheesecake is that it’s impossible to have just one slice. I had a piece for breakfast, lunch, AND dinner. Two days straight. Cheesecake diet, anyone? No? Just meeee?!
The spices from the pumpkin layer also add such a unique touch to this cheesecake. If you don’t already know, I’m a HUGE fan of fall and winter flavors (such as pumpkin!) so needless to say, I’ll be making this pumpkin cheesecake well into…June.
Now, more importantly, does anyone have any fun plans for the next few days? Have a wonderful weekend, everyone! :)
This recipe was adapted from Alida over at Alida’s Kitchen.
- 2 cups graham cracker crumbs (about 18 sheets)
- 3 tablespoons sugar
- 4 tablespoons butter melted, plus a little extra for coating
- 22 oz. cream cheese
- ⅔ cup light sour cream
- ⅔ cup sugar
- 4 teaspoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup canned pumpkin
- 2 tablespoons packed brown sugar
- 2 teaspoons cinnamon
- Preheat the oven to 325 degrees F.
- In a medium bowl, mix 3 tablespoons of granulated sugar and the graham cracker crumbs together.
- Then drizzle the butter, a little bit at a time, into the mixture and incorporate well.
- Use a little bit of butter to coat the bottom and sides of a 9 inch springform pan. Then press the graham cracker mixture into the bottom of the pan to form the crust. Using the back of a dry measuring cup or something flat helps to press the crust down.
- Bake the crust for 10-12 mins or until the crust is set.
- Remove the crust from the oven and let cool while making the cheese cake mixture.
- Raise the oven temperature to 350 degrees F.
- In a large bowl, combine the cream cheese, sour cream, remaining ⅔ cup sugar, flour, and vanilla extract using a handheld mixer. Beat on low until combined.
- Then add the eggs. You want the mixture to be smooth but try not to overbeat it.
- Pour 1½ cups of the mixture into a separate bowl. Add the pumpkin, brown sugar, and cinnamon to this bowl and mix well.
- Pour the plain batter over the crust and spread evenly with a rubber spatula or metal spoon. Then pour the pumpkin batter on top of the plain layer and spread evenly.
- Place the springform pan on a baking sheet and then bake the cheesecake for about 45 minutes or until the outside is set and the center is almost set (slightly jiggly).
- Remove from the oven and place the springform pan on a cooling rack to allow the cheesecake to cool complete (about 1-2 hours).
- Then refrigerate the cheesecake for at least 2 hours or overnight.
- When ready to remove from the springform pan, run a knife along the edge to loosen up the cheesecake.
- Serve and enjoy!