|The color of the leaves are changing outside your kitchen window. Pumpkins and mums are popping up all over the place. Doesn't it make you want to turn on your oven and create a rich fall dessert to share with family and friends? Guests will make a fuss over this one!|
3 hours 5 minutes
This rich pumpkin cheesecake makes a delicious dessert any time of the year!
1 pre-baked graham cracker pie crust or make your own using:
1 cup crushed graham crackers
1 cup crushed walnuts
3-5 Tbsp melted butter
3 Tbsp PurDate date sugar
24 oz cream cheese
½ cup sour cream
1 cup PurDate sugar
2 tsp ground cinnamon
¼ tsp ground cloves
1/4 tsp ground ginger
5 eggs + 2 egg yolks
1 ½ cup pumpkin or 14-15oz can (pureed & sugar free)
Mix all ingredients for the crust together and press into the bottom of a 9-inch spring form pan or purchase a pre-baked crust.
Bake 10-12 minutes in oven preheated at 300 F until it begins to turn brown and smells toasted. Let cool completely before adding filling.
Beat cream cheese until fluffy. Run 1 cup of PurDate sugar through a sieve. Add the sugar and spices to the mixture. Beat until combined.
Add eggs, one at a time, mixing well. Add sour cream. Stir in pumpkin.
Pour into cooled crust. Bake for 10 minutes at 500 F then reduce heat to 200 degrees and continue baking 50-60 more minutes until the center of the cheesecake registers 150F.
Cool 1 hour on a wire rack. Run a paring knife around the cake to loosen it from the pan. Refrigerate 3 hours. Lasts up to 4 days.
Drizzle preferred sauce over the top of cheesecake and sprinkle with walnuts, pecans or chocolate chips. Refer to our caramel sauce recipe or, if you are in a crunch for time, drizzle date syrup on top.
Top with date syrup or our Incredible Carmel Sauce!
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