What says fall more than pumpkin? And of course, the beloved pumpkin pie. We decided to do things a little bit differently this year and make a pumpkin cheesecake. Because, let's face it, who doesn't love cheesecake? And pumpkin cheesecake? Well, we couldn't resist. We promise this pumpkin cheesecake will not dissapoint, and it's likely you'll be putting your pumpkin pie recipe aside for a rainy day, once you make it. We're certain it'll become your go to pumpkin dessert for Thanksgiving. That's definitely true for us! This cheesecake is so simple to make and can even be done by hand - so don't let the kitchen aid fool you. You can do this! Wishing you and yours a very Happy Thanksgiving and lots of delicious food shared with your nearest and dearest.
Graham Cracker crust:
1 1/2 c graham crackers, crushed
5 T butter, melted
1/2 c sugar (or a little more if you want a sweeter crust)
9 oz cream cheese, room temperature
1 and 1/3 c sugar, separated
1/4 c light brown sugar
1 3/4 c pumpkin puree (1 can), unsweetened
2 eggs, beaten
2/3 c evaporated milk (1 can)
2 T cornstarch
1/2 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t ground ginger
2 c sour cream
1 t vanilla
Crystallized ginger, julienned
Preheat oven to 350 degrees. Crush graham crackers in food processor, or by hand, and then stop and add in sugar. Pulse to combine. Slowly drizzle melted butter through the top of food processor until combined and crumbs are formed. Pour into a springform pan and pat down to make a crust along the bottom and halfway (or more - personal preference) up the side. Bake for 5 minutes and cool.
In the bowl of a mixer, cream together the cream cheese and the sugars. Add in the vanilla. Slowly add in the eggs. Next add in the pumpkin puree and mix to combine. Then add in the evaporated milk and slowly mix to combine. Finally add in the cornstarch and spices until combined. Pour into springform pan and bake until set, about 60 minutes.
Mix together sour cream and sugar with a whisk and when the cheesecake comes out of the oven, pour mixture on top and spread into an even layer. Bake for 5 more minutes until set. Remove from oven and cool in refrigerator for a few hours or overnight. Garnish with julienned crystallized ginger or whatever you like. Enjoy!