It’s November, y’all! Some may say “Where did the year go?!” and, while I agree that it has flown by, this is my favorite time of year. I’m a summer baby and enjoy the warmth of the season but the end of the year is up there for me, I can’t lie. (*In my Joanne the Scammer voice*) Everything slows down a bit, the house just feels more cozy, and the food, y’all. The food. The Thanksgiving holiday is every American cook’s delight/workout and, of course, Christmas is my absolute favorite. I get to decorate, cook, give presents, and, most importantly, celebrate Jesus! So, as we slide on into this beloved time of year, I thought I would share a new family favorite for your Turkey Day table or really, whenever you feel like making it: Perfect Pumpkin Cheesecake.
I’ve previously mentioned that I’m not into pumpkin pie. I was raised in a sweet potato pie household so that’s where my loyalties lie by default. On the scale of things, sweet potato pie is way above pumpkin pie but still not at the top of my list. (This sweet potato praline bread pudding is the business, though!) Cheesecake, on the other hand, is one of my favorite kinds of cake. My other faves are carrot and tres leches, in case you’re wondering. 🙂 There are so many yummy [and crazy] cheesecake creations out there but this one is pretty simple, as far as cheesecakes go. It’s not consumed by the pumpkin flavor and the classic sweet cream cheese flavor still comes through like a champ. The recipe is fool-proof and so easy to follow. I first made this for Thanksgiving last year and it was a hit with my whole family…none of whom particularly like pumpkin! The holidays are a great time to test new recipes because you have a hungry, captive audience…not that I ever have a shortage of food tasters around. It’s also a good time to shake things up. Of course, I’m not suggesting throwing out your grandma’s dressing recipe or anything like that. Let’s not get crazy! In my house, Granny’s dressing is a Thanksgiving cornerstone. I hope you’ll try this and let me know if you and your family enjoy just as much as mine did.
Are you like me and would enjoy this perfect pumpkin cheesecake but not pumpkin pie? Check out a few other pumpkin favorites: pumpkin donuts, pumpkin cupcakes, pumpkin salsa, pumpkin maple baked oatmeal, pumpkin spice hot chocolate. Thanks for reading!
P.S. This cheesecake is great by itself, with ice cream, or whipped cream…or both!
- 24 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 3 eggs
- 15 ounces pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon vanilla
- 2 tablespoons flour
- 3/4 cup butter melted
- 1/4 cup brown sugar
- sea salt dash
- 13 1/2 sheets graham crackers crushed
Preheat oven to 350 degrees. Mix graham cracker crumbs with sea salt, 1/4 cup brown sugar and melted butter then press into the bottom and up the sides of a springform pan.
Beat cream cheese until smooth (about 4 minutes). Mix in remaining ingredients.
Gently pour batter over crust. Bake for 1 hour.
Cool slightly then cover and chill for at least 4 hours (I usually leave it overnight).