Get Pumped Pumpkin Cheesecake


Everyone loves fall. The weather is gorgeous, Halloween and Thanksgiving are around the corner and of course, pumpkin everything.

I am a fan of pumpkin flavored everything but are you aware there isn’t actually any pumpkin in most pumpkin flavored things? It’s the spice that they use with the pumpkin that makes things taste yummy.

While making this recipe, I actually licked the spoon after scooping pumpkin out of the can. Holy Sh**! It tasted like I just licked a deodorant bar and it made me make the same face too (Don’t ask how I know what deodorant tastes like). Just take my word for it, pumpkin alone is revolting. Harry Potter should make a pumpkin flavor to add to their Bertie Bott’s Every Flavor Jelly Beans.

Get Pumped Pumpkin Cheesecake 

Get Pumped Pumpkin Cheesecake

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Serving Size: 8-10

Get Pumped Pumpkin Cheesecake

Ingredients

  • 2 1/2 cups of ginger snap crumbs (put cookies into a blender until you have 2 1/2 cups)
  • 5 tablespoons melted butter
  • 1 cup sugar
  • 1 tablespoon sugar
  • 3 (8ounce) packages cream cheese
  • 1 teaspoon vanilla extract
  • 1 can pumpkin puree
  • 3 eggs
  • Pumpkin Spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove or allspice

Instructions

  1. Preheat oven to 360 degrees F.
  2. Put ginger snaps into a blender until there is about 2.5 cups of ginger snap crumbs.
  3. In a medium bowl, combine crumbs, melted butter and 1 tbsn of sugar.
  4. Stir until combined but don't over stir. You want some crumbly bits.
  5. In a 8 in greased (I use coconut oil) pan, press the crumbs firmly onto the bottom and 3/4 up the side of the pan.
  6. Bake the crust for 5 minutes then allow to completely cool.
  7. In a large mixing bowl, combine the cream cheese, 1 cup of sugar and vanilla with an electric mixer until smooth.
  8. Gradually add the pumpkin, eggs, and pumpkin spice mixture until fully combined.
  9. Pour the filling into the pan with the crust.
  10. Bake for 60 minutes, check. Then bake for an additional 10 minutes. Top the cheese cake with a sprinkle of ginger snap crumbs or with whole cookies. Rim the cake with candied walnuts or pecans.
  11. Allow to cool fully before putting the cheesecake into the refrigerator.
  12. Enjoy when fully chilled.
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Leanne is a first time mom to Charlotte and figuring things out as she grows. She has temporarily put her career as a teacher on hold to be a stay at home mom. Follow her for entertaining blog posts on the good, bad and ugly truths of being a mom. She covers topics from pregnancy to having that sweet little baby in your arms.
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About Joysofbeingamom

Leanne is a first time mom to Charlotte and figuring things out as she grows. She has temporarily put her career as a teacher on hold to be a stay at home mom. Follow her for entertaining blog posts on the good, bad and ugly truths of being a mom. She covers topics from pregnancy to having that sweet little baby in your arms.

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