Pumpkin Pie Cheesecake

Here is one of my all-time favorites. Cheesecake all by its little self is amazing...add in pumpkin and it is heavenly. I am pretty sure it can't get much better in the dessert department unless you add rum sauce, and pumpkin spice whipped cream...

The night before I had our daughter, I was able to make mini cheesecakes and enjoy it, too. Though I had been sick most of the pregnancy...cheesecake was a must! Of course it was my brother's birthday party at our home!!!

Our whole family loves cheesecake...especially Laurissa...but she likes plain. Don't bother making banana, chocolate or pumpkin. Just plain old will do just fine for our picky little eater...or easy to please? What do you think???

As for Caleb, he is a boy after his Momma's heart. He LOVES anything pumpkin...even pumpkin cheesecake. :)I'll share his very favorite with you soon.

And then there is my hubby. His idea of cheesecake was Jello brand. I didn't even know you could make instant cheesecake. I had never heard of such a thing.
One night, he "treated" me by making it "from scratch". That went over well!

Next time he was wanting cheesecake, I made one and baked it. NO CAN DO. He was very sweet and polite, but he was less than thrilled with it...so, it took awhile to figure it out. It had to have the right texture and consistency. Good news is we have ONE we all love and we do not divert...except for this one.

ENJOY

Opps...the little dappled dachsund has no complaints. She will eat whatever she is given. Except for popcorn. She has to have it buttered! NO KIDDING! That's my "girl"! :)

*Do you love cheesecake or Dislike it?

*Plain or fancy schmanzy?




Pumpkin Pie Cheesecake
Lisa Pearson

Crust:

1-1/2 cups Old German Spice Cookie crumbs or Molasses Cookie crumbs

1/4 cup sugar

1/3 cup melted butter

Filling:

3 (8oz) packages cream cheese {room temp}

1cup packed brown sugar

1 (150z) can solid-packed pumpkin

2 tbsp. ClearJel or cornstarch

1 tsp. pumpkin pie spice

¼ tsp cinnamon

1/2 tsp. nutmeg

1 (5oz) can evaporated milk

2 Tbsp. soy flour



Topping:

2 cups sour cream

1/3 cup sugar

1 tsp. pure vanilla extract

In a bowl combine crumbs and sugar ; stir in butter. Stir.
Press into the bottom of cheesecake pan and bake @ 350 for 5 to 7 minutes or until set . Cool for 10 minutes.

In a stand mixer,using the bowl, beat cream cheese and brown sugar with whisk attachment or be sure to use a hand mixer if you have one.
Stir until smooth.
Add pumpkin, clearjel and spices. Mix well.
Gradually beat in milk and soy flour just until blended. Pour into crust. Place in oven and bake @ 350 for at least 60 minutes or until center is almost set.

Combine sour cream {room temp}, sugar and vanilla. Pour on top of cheesecake after it is finished cooking.

Place back in oven for 7 minutes.

Remove from oven. Let cool. Chill for at least 8 hours or overnight.

Serve chilled with Whipped Cream...lots and lots and lots...maybe even Pumpkin Spice Whipped Cream...whip up 1 pint heavy whipping cream with 4 Tbsp. Torani Pumpkin Spice Syrup.

*it is time to BAKE and make your home cozy and sweet!





This post is shared with: comfy in the kitchen, stone gable

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