Eats: Pumpkin Cheesecake

Fall has been my favorite season for as long as I can remember. I love the cold crisp air in the south, the leaves changing color, and the sweets that come with the season. I could list so much more that I love about this season but I’ll keep it short. One thing that I’m hate is pumpkin spiced drinks, theres nothing good about them. I know it’s a bold statement, but it’s just not for me. When it comes to pumpkin flavored foods, I want pumpkin in my food. Cheesecake has been on my list of food that I wanted to try and bake. With fall here I thought that a pumpkin cheesecake would be a great starting point. Most years for my birthday my stepmom would make me either a red velvet cake or a cheesecake, but I never learned how to make cheesecake myself. Therefore this past weekend I decided it would be the prefect time to tackle the cheesecake.

Cheesecake seemed like such a daunting dessert to tackle, but after baking my first cheesecake. It doesn’t seem so daunting anymore. Every recipe I found was 6 to 8 hours which seems crazy to me. But after looking at the break down of times its very little hands on time. It takes about 20-30 minutes to assemble, 90 minutes to bake, 2 hours to cool, and 4 plus hours to set in the fridge. Every single minutes is worth it because this cheesecake is just as good as something that you pick up at the local bakery. I will be saving this recipe and making it at least once a year.

Pumpkin Cheesecake

Crust
1 1/2 pounds ground gingersnap
1/4 cup sugar
5 tablespoons unsalted butter, melted

Filling
1 15-ounce can pureed pumpkin
1 1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon salt
1 cup heavy cream
3 8-ounce pack cream cheese, room temperature
5 large eggs, room temperature

I used the recipe from Once Upon a Chef