Goodbye Pumpkin Pie, Hello Pumpkin Cheesecake.
This year our traditional Christmas dinner dessert was replaced. We swapped boring, old pumpkin pie, with rich and creamy pumpkin cheesecake.
Ginger snap crust filled with fluffy, spice-infused pumpkin cheesecake filling, topped with homemade caramel and toasted pecans. This took regular pumpkin pie to the next level.
The Recipe
Crust:
- 1 3/4 cups crushed ginger snaps
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
The Jones house will not be returning to pumpkin pie next Christmas. Pumpkin Cheesecake is here to stay!
