The Great Pumpkin Cheesecake Recipe
If you’ve seen me around social media, you know I’ve gone a little pumpkin crazy. The irony is I am not a big “pumpkin person.” Alas, when we discovered a small pumpkin patch growing on our land, I changed my tune. I made all the pumpkin things! Then I saw the cutest little miniature pumpkin cheesecake recipe in Tea Time Magazine and just had to try an adaptation of it! Keep reading because there is a prize involved 😉 .
Pumpkin Cheesecake Recipe – Let’s get started
I made purée using our pumpkins:
- Open it up and scoop out the goop
- Save those lovely pumpkin seeds! Roast them later
- Cut up the pumpkin and put it in the oven at 375 for forty-five minutes to an hour
- Peel the skin off and put it in the food processor (oopsie forgot a picture)
If you can’t make your own, canned pumpkin is fine. Try to find the pure stuff.
Pumpkin Cheesecake Recipe – gather your ingredients
Okay, so we have our purée. Let’s get to making some cheesecake! Here’s what you’ll need:
- Two 8 oz packages of cream cheese, softened
- 1/4 Cup Nilla Wafers
- 1 1/2 cups of finely chopped pecans
- 1 1/3 cup sugar, divided
- 1 stick of melted butter (don’t use the fake stuff)
- 2 large eggs
- 1/2 cup pumpkin
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves (optional)
- 1 tsp Mexican Vanilla (regular vanilla works, too)
Pumpkin Cheesecake Recipe – crust
Grab your Nilla wafers and the pecans and put those babies in the food processor! Grind ’em up:
Mix it up and you have your crust. A tip: the original recipe I used called for way too much butter. I reduced it for the ingredients list, but put in a little at a time and check the consistency. Then line your muffin tins or your cake pan. You’ll see this definitely looks like it has a lot of butter. I had to use a cloth to absorb some of it.
Pumpkin Cheesecake Recipe – the filling
Grab the cream cheese and the sugar and beat until it’s creamy. I used a hand-mixer, but any electric mixer will do. Once it’s good and creamy add your eggs, pumpkin, cinnamon, Mexican Vanilla and nutmeg. (Oh and the cloves if you like them.)
It’ll look like this when it’s all whipped up:
Now just pour it into the crusts and bake 20-25 minutes.
Chill for at least two hours before you serve. Now a little rhyme: I didn’t get to plate ’em because my husband ate ’em LOL. The little mini cheesecakes popped out relatively easy. I also made a larger cheesecake and it was thoroughly enjoyed by all. On top are honey roasted pumpkin seeds.
Sips and Sweets Twitter Party
Of course, many love to have some sips with their sweets. I’m all about tea, but check out this cappuccino Just One Donna made:
Its fall. We have some great recipes. Light Bulb! We should throw a party!
Just One Donna, And Hattie Makes Three, Little Feet Big Adventures and yours truly have teamed up to bring you another awesome Twitter Party.
Make sure to RSVP – details to come on Friday!
So what’s the prize? Well something you can use for serving up some wonderful sips along with your sweets, of course! If you’re new to Twitter Parties check out this guide!
Alright all you wonderful ladies and gents…Share your links, RSVP (reminder: details to come on Friday) and we’ll see you next week. Can’t wait!
Please do not RSVP in the linkup. This is reserved for blog post shares. Please follow directions for RSVP here.