Happy Wednesday! I know many people are getting ready to settle into a five day weekend–the excitement in the air is palpable! Matt will be back at work on Friday (he works in online sales), but we’re looking forward to some quality family time this evening and all day tomorrow.
Today I thought I would take a break from all the gift guides and Black Friday talk and give you something that’s even better–cheesecake. Pumpkin cheesecake, to be exact.
This is a super easy recipe–you can whip it up Thursday morning, have it ready for Thanksgiving dinner, and still have time to watch the Macy’s parade. I’ve included a recipe for whipped cream at the bottom, but to save time you can definitely use store bought. I made this a couple of times last year and it was always a huge hit.
Marble Pumpkin Cheesecake
Recipe from A Treats Affair
– 1 1/4 cup graham crackers & ginger snaps crumbs
– 1 teaspoon pumpkin pie spice
– 1/4 cup melted butter
Pumpkin cheesecake filling
– 2 packages (8 oz each) cream cheese , room temperature
– 1/3 cup granulated sugar
– 2 tablespoons heavy cream
– 1 egg
– 1 cup (8 oz) canned or homemade pumpkin puree
– 1/3 cup brown sugar
– 1/2 teaspoon pumpkin pie spice
1. Heat oven to 375°F.
2. In a small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom and the sides of a 9 round pan with removable bottom.
Refrigerate for 5-10 minutes. (If you have any crumbs left, you can save them and dust them over the whipped cream topping at the end.)
3. In the mixing bowl of your stand-up mixer ,add the cream cheese, 1/3 cup sugar and heavy cream. With the paddle attachment on, stir on low speed until fluffy.
4. Add the egg and blend well.
5. Reserve 2/3 cup of the cheese mixture.
6. Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.
7. Blend well.
8. Pour the pumpkin cheese mixture into the chilled crust. Spread evenly.
9. With a spoon, drop dollops of the reserved cream cheese mixture and make some swirls with a fork or knife.
10. Bake in preheated oven for 25 minutes or until the center is set.
11. Turn the oven off, leave the door open and let the cheesecake cool for at least 1 hour. Run a knife around the cheesecake for easy removal of the pan.
Refrigerate for a couple of hours before slicing.
Homemade Maple Bourbon Whipped Cream
Recipe from Steele House Kitchen
– 1 cup whipping cream
– 2 tablespoons bourbon*
– 2 tablespoons maple syrup
*If you don’t want to use/don’t have bourbon, substitute a few splashes of vanilla extract instead.
1. Place whipped cream, bourbon, and maple syrup in a blender. Blend for 40 to 60 seconds or until the cream thickens and does not fall off a spoon when held upside down. Be careful not to over whip.
**I’ve also placed the ingredients in my stand mixer, and blended everything on med speed until peaks formed. It was just easier than dragging out my blender.
2. Place a decorating tip inside a piping bag, and place the bag inside a glass. Spoon the mixture carefully into the big, then gently squeeze the air out. Decorate around the top of the Pumpkin Cheesecake however you like! (Make sure it’s already cooled.) You can also dust any of the leftover crumb/crust mixture on top of the whipped cream.
**If you don’t have the decorating stuff, you can also just use a ziploc bag and cut a small slit in the corner…and if it comes down to it, you can just dollop it on with a spoon before serving!
Let me know if you try it! I’m linking some of my staple kitchen tools below, just to let you know what I used when I made this recipe. If you don’t have a stand mixer, you can certainly use a hand mixer (I’ve definitely used one in the past when I’ve made cheesecake filling), just give your cream cheese plenty of time to soften!
Hope everyone has a Happy Thanksgiving tomorrow! All Love!
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