I have been loving the cool, crisp days we’ve been having lately (although, not the rain…I can do without that). I’m sure there are warmer days still on the way, but for now I’m enjoying the nice fall weather. This past weekend I also baked my first pumpkin treat of the season, this pumpkin cheesecake, which was a bit of an experiment. You see, I’m not a fan of pumpkin cheesecakes that have so much pumpkin in them that the cheesecakes lose their texture and taste more like pumpkin pie with cream cheese added to the mix. Instead, I like the pumpkin and spices to be much more subtle, which I think really highlights the flavor and texture of the cheesecake. Hubby and I cut into this cheesecake the following day after it had been refrigerated overnight, and we both instantly fell in love with it! It tastes like cheesecake, not pumpkin pie, but it still has a perfectly pumpkin and spice fall flavor. I’ll definitely be making this again – probably for Thanksgiving dinner!
For the graham cracker crust:
- 2 cups graham cracker crumbs
- 2 tsp ginger
- 6 Tbsp butter, melted
For the filling:
- 2 pounds cream cheese
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup pumpkin purée
Preheat the oven to 450 degrees. Crush 2 cups worth of graham crackers into a medium bowl. Stir in the ginger, and then stir in the melted butter so that the mixture becomes moist.
Press the crust into the bottom and slightly up the sides of a 9″ springform pan. Stick the pan in the freezer while you make the cheesecake batter so that the butter will firm up the crust.
In a large bowl, beat the cream cheese until fluffy, about 2 minutes. Beat in the sugars and spices. Add in the eggs one at a time, beating well after each addition. Beat in the sour cream and pumpkin.
Pour the batter into the graham cracker crust and smooth out on the top.
Bake 15 minutes, and then open the oven door and lower the temperature to 200 degrees. Close the door and continue baking for about an hour longer or until the edges of the cheesecake are set but the center still wiggles when the pan is shaken. Cool the cheesecake on a rack and then refrigerate at least 3 hours before serving.
Serve drizzled with warm caramel sauce.