!!BEST!! Pumpkin Cheesecake

This classic cheesecake recipe gets a fall kick. For added luxury I topped with homemade whipped cream and a bourbon caramel drizzle. All the guests at friendsgivemas this year enjoyed it!

WARNING: A good cheesecake takes its sweet time to set. Plan to make the day before and refrigerate overnight at least!

Ingredients you’ll need: Many recipes = many ingredients. Cooking should be fun and not stressful or confusing. Contrary to my mom’s beliefs, EVERY ingredient isn’t always needed. Additionally, not always does it have to be that specific thing to be delicious. Substitutions and alternatives will be shared here in addition to original recipe.

For the Crust:

• Non-stick cooking spray or vegetable oil

• 1/4 c of cashews or macadamia nuts

• 16 graham crackers (full sheets)

• 1/2 c of butter

• pinch of salt

• 4 tbsp granulated sugar.

For the Filling:

• 4, 8oz blocks of softened cream cheese

• 1 cup of light brown sugar

• 4 large eggs

• 1, 15 oz can of pumpkin puree

• 1/3 c of sour cream

• 2 tsp vanilla extract

• 2 1/2 tsp pumpkin pie spice

• 1 1/2 tbsp corn starch

Garnish:

• Whipped cream, Bourbon Caramel Sauce, Chopped Nuts, Sprinkling of Ground Nutmeg (Whatever you’d like)

Kitchen “stuff” you’ll need:

You must have the right stuff to feel confident - there is nothing worse than making something delicious and not having what you need mid-step and feeling stressed or like the whole thing could be ruined. Hopefully this helps you be prepared before you get started or serves as an excuse to buy new kitchen gadgets!

9” Spring Form Pan, Electric Hand Mixer OR KitchenAid with paddle attachment, Aluminum Foil, Larger Oven Safe Pan to set Spring Form in with Room (I used a disposable roasting pan), Measuring Cups and Spoons, Oven, Food processor

Time to Enjoy!

Almost Ready to Serve.

Prep.

Preheat the oven to 350.

For the crust:

1. Wrap the bottom of your 9” springform pan with two to three layers of aluminum foil. Ensure the foil comes up the sides of the pan (keeps water out).

2. Lightly coat the inside of the pan with cooking spray or apply a thin layer of vegetable oil to the entire inner surface using a paper towel.

3. Melt butter for crust and set aside, ensure it is still melted prior to adding to crumbs.

For the filling:

1. Soften cream cheese (about 30 min at room temperature).

2. Premeasure sugar and set aside.

3. Premeasure sour cream and vanilla and place in a bowl with pumpkin for later.

4. Premeasure cornstarch, pie spice and salt and place in a bowl for later.

5. *After the crust is set to cool, start a medium pot of water on the stove and bring to boil.

Create.

For the crust:

1. Place the nuts and the graham crackers in a food processor and pulse until fine crumbs are form. Add the sugar and salt and pulse a few times to combine.

2. Remove from processor and slowly add melted butter and stir well to combine. Crumb mixture should look even in color and texture is like a coarse sand.

3. Press the crumbs evenly along the bottom of the springform pan and halfway up the sides. Bake the crust for 9 minutes. Top edges should brown some and should be transferred to a wire rack to cool.*

For the filling:

1. Beat the cream cheese and sugar in a large bowl with preferred mixer, until fully combined. Lower the speed and beat in eggs, one at a time, until just incorporated (until you can see the yolk in there). Beat in the pumpkin mixture until combined. On low speed, beat in the spice/cornstarch mixture.

2. Pour the filling into the cooled crust (should be room temperature). Place the cheesecake in the center of larger pan. Transfer the pan to the oven. Carefully pour the boiling water into the the larger pan without getting the cheesecake wet.

3. Bake the cheesecake 70-80 minutes, until the cheesecake is firm around the edges, but the center retains a very slight jiggle. Turn off the over and let the cheesecake rest in the oven for 1 hour with the door slightly ajar.

4. Carefully remove the cheesecake from the water bath and set on a cooling rack to cool to room temperature.

5. Cover and refrigerate for 8 hours minimum. (I did warn you about the time).

Finish.

Prep for Garnish:

• When it’s 5 minutes to serve whip up some fresh whipped cream or pull the can from the fridge.

• If making caramel sauce. Make this 3-4 hours before serving. Can be made day before. Keeps for about a week.

Time to Serve:

• Pull cheesecake from the fridge and release from the springform pan.

• Drizzle caramel over the cheesecake.

• Slice, Garnish and Serve!