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Dec 1, 2013

Pumpkin Spice Cheesecake

This is the perfect combination for this Holiday Season. I don't know about you but I love me some cheesecake!! I also love the fall season and the flavors that come along with it. I am a Pumpkin Spice Latte addict and if you are anything like me this recipe will be a home run.

This recipe was a hit at my son's preschool thanksgiving party as well as at our big traditional family feast. That's why I decided to share my recipe with you all in hope that you and your loved ones can enjoy it.



Ingredients:


For the crust:

  • 8 Cinnamon Graham Crackers
  • 2 Tbsp Melted Butter

Cream Cheese:

  • 24 oz Cream Cheese
  • 4 oz  Unsalted Butter
  • 1 cup Powdered Sugar
  • 3 Eggs
  • 2 tsp Vanilla Extract

Pumpkin Puree:

  • 10 oz 100% Pumpkin Puree (canned)
  • 1 Tbsp Pumpkin Spice (Ginger, Nutmeg, Cinnamon, Cloves)
  • 2/3 cup Powdered Sugar
  • Cream Cheese

Directions:



  1. Roughly break the Graham Crackers then blend in a food processor until powdery. Add 2 tbsp of melted butter and pulse it in until incorporated.
  2. Press the crackers powder into a 9 inch square (or round) baking pan.
  3. Preheat the oven at 350 degrees F/ 175 degrees C
  4. Cream the softened cream cheese and butter until fluffy. 
  5. Beat in the eggs, one at a time.
  6. Add the powdered sugar, add the vanilla extract.
  7. Mix 2/3 of a can of pumpkin puree with 1 Tbsp of pumpkin spice (or to taste)
  8. Add sugar and mix in a little bit of the previously made cream cheese mixture.
  9. Pour cream cheese into the baking sheet, scoop the pumpkin mixture on top and then swirl with a spoon to create a beautiful marbled look.
  10. Bake for about 40 minutes with a container filled with water in the oven for humidity. Turn off the oven and let the cheesecake inside for another hour.
  11. Cool completely before chilling in the fridge for at least 2 hours.
  12. Enjoy!!

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