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Pumpkin is the flavor of the season and I have been having fun trying out new recipes this year (see my pumpkin whoopie pie recipe). Since we do not cook at home for Thanksgiving, my husband and I decided to have an early Thanksgiving-style dinner for just us a little early (we called it our "faux-Thanksgiving). He made the turkey (thank goodness) and I did what I do best - bake! I decided that a Pumpkin Cheesecake would be a perfect finale to our faux-Thanksgiving dinner.
Pumpkin Cheesecake
Ingredients
1 can of pumpkin
1&1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
24 oz cream cheese, softened
14 oz sweetened condensed milk
3 eggs
1/4 cup pure maple syrup
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla
Instructions
1. Combine the graham cracker crumbs, sugar, and melted butter. Press firmly on the bottom of a 9-inch springform pan.
2. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well. Pour into prepared pan.
4. Bake for 1 hour and 20 minutes at 300 degrees. Allow to cool for 10 minutes.
5. Whisk sour cream, sugar, and vanilla. Pour over top of the cheesecake and spread evenly. Return to the oven for 10-15 minutes.
6. Cool on a wire rack for 1 hour. Cover and chill for at least 4 hours.
Pumpkin Cheesecake
Ingredients
1 can of pumpkin
1&1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
24 oz cream cheese, softened
14 oz sweetened condensed milk
3 eggs
1/4 cup pure maple syrup
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla
Instructions
1. Combine the graham cracker crumbs, sugar, and melted butter. Press firmly on the bottom of a 9-inch springform pan.
2. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well. Pour into prepared pan.
4. Bake for 1 hour and 20 minutes at 300 degrees. Allow to cool for 10 minutes.
5. Whisk sour cream, sugar, and vanilla. Pour over top of the cheesecake and spread evenly. Return to the oven for 10-15 minutes.
6. Cool on a wire rack for 1 hour. Cover and chill for at least 4 hours.
7. If desired, garnish with candy.
Good Cook Pumpkin Scoop and Baking Products
Just look at the amazing Good Cook products I was able to try out!
The Good Cook Pumpkin Scoop (available for purchase at your local Walmart) is made of plastic and is designed to help you quickly and easily scoop out all those seeds and "guts". I was determined to make the cheesecake truly from scratch but had a hard time finding baking pumpkins. The scoop worked great on a squash I picked up and I made some delicious roasted squash seeds with 1 teaspoon olive oil and sea salt that made an awesome snack. Next year, I am determined to snatch up a pie pumpkin before they are all sold out!
Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in time for your dinner. I received one of these baskets and all of the baking products featured in this post are included!! Follow Good Cook on Twitter (@Goocookcom)
and then Click here to RSVP!
*I was provided with the above mentioned products for the purpose of facilitating this post. All opinions expressed are my own.
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