If you’ve been tuned into the news lately, you may have heard that there was an abundance of pumpkins in this year’s harvest. And we’re pretty okay with that, because recipes with pumpkin are some of our favorite things to make. Take any dessert recipe and add some pumpkin and you’ve got yourself a winner, at least in our book. Pumpkin pie, pumpkin chocolate chip cookies, pumpkin cake, pumpkin cinnamon rolls… you really can’t go wrong when you’re baking with pumpkin. Agree? We thought so!
Now if you’re drooling for even more pumpkin treats, we have something exciting for you. Today we’re sharing a brand new recipe for pumpkin cheesecake, and let’s just say it’s out of this world delicious. Coming to us from the fine folks at the Pine River Ranch bed and breakfast in Leavenworth, Washington, this recipe is one you’re going to want to keep handy. Check it out:
Harvest Pumpkin Cheesecake
For the Crust:
- 1 1/2 cups ginger snap cookie crumbs
- 6 Tbsp. butter, melted
- 1/4 cup sugar
For the Filling:
- 2 (8 oz.) packages of cream cheese
- 1 cup sugar (mix until smooth)
- 2 eggs
- 1 (15 oz.) can pumpkin
- 2 tsp. pumpkin pie spice
- 2/3 cup sour cream
- Mix ginger snap cookie crumbs, melted butter and sugar in food processor or blender. Press crust into greased 9″ cake pan. Chill crust for 10 minutes in freezer until set or bake 10 minutes at 350 degrees F. Cool before filling. You can also use a ready-made graham cracker crust, if desired.
- Mix cream cheese and sugar until smooth then add eggs, canned pumpkin and pumpkin spice and mix until smooth.
- Fold in 2/3 cup sour cream then pour over ginger snap or graham cracker crust.
- Bake at 250 degrees F for 1 1/2 hours until set. Cool, cut and serve.
- Store in refrigerator for up to one week or you can freeze and serve in smaller portions.
Have you ever had pumpkin cheesecake before? Tell us how it was!