(Recipe via Dawn Becker)
It’s that time of year where I enjoy making and eating things made with PUMPKIN! 🙂 After posting last week’s Recipe of the Week: Stuffed Pork Chops , my friend sent me a message with her pumpkin cheesecake recipe that she would like for us to try. Thank you, Dawn Becker, for sharing this great recipe! She said the base of the recipe is from Betty Crocker, but she likes adding her own little twist when baking/cooking. I can’t wait to try this out myself!!
-1 3/4 cup graham cracker crumbs (appx. 24 squares)
-2 tablespoons sugar
-1/2 cup butter or margaine, melted
-1/4 cup flour
-2 tsp. pumpkin pie spice
-1 can pumpkin (not pumpkin pie mix, pure pumpkin)
-3 8 oz. packages cream cheese, softened (I use whipped cream cheese, I think is makes the cheesecake nicer.)
-1 cup packed brown sugar
-2/3 cup sugar
-1/2 cup heavy whipping cream
*I also throw in 1 tsp. vanilla extract, but it’s not neccessary.
1. Preheat oven to 325 degrees F. Grease 9 in. pie pan. In a small bowl, mix cracker crumbs, 2 tablespoons sugar, and the melted butter. Press crumbs mixture in the bottoms of the pans. Bake crust 8-10 minutes or at least until it’s set. Cool 5 min. at room temperature and then cool in refrigerator until completely cool.
2. In another bowl, mix flour, pumpkin pie spice, and pumpkin – set aside. In a large bowl, beat cream cheese with electric beater on medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. Beat in one egg at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Beat in heavy cream and vanilla if you chose to use vanilla.
3. Pour filling over crust. Bake about 1 hour or at least until set but center of cheesecakes still jiggle slightly when moved.
4. Cool in pan on wire rack 30 min. Refrigerate at least 6 hours or overnight before serving.