Monday, November 23, 2009

Pumpkin Cheesecake

My darling man, Mr. GrapeJuice, is not a huge fan of pumpkin pie.
But, he does love a good cheesecake.
So, instead of having pumpkin pie, I'm going to make pumpkin cheesecake.
{This is also my brother-in-law's favorite as well}

I found a great recipe via a Nashville food blogger named Ezra Pound Cake.

Easy Refrigerator Pumpkin Cheesecake
Courtesy of Whole Foods Market
Serves 8
  • 1 cup graham cracker crumbs
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 cup pumpkin purée (preferably 365 100% Pure Canned Pumpkin)
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 2 (8-ounce) packages Neufchatel or cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, sifted
1. Preheat oven to 400 degrees F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.
2. For the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.
3. For the filling: In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

I will probably also end up making an apple pie as well with my mom.
I'm still looking for a good recipe though!
Any thoughts?

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