Pumpkin Pie Cheesecake
I love taking my standard, “go-to” favorites, and creating something new with them! The Honey, Let’s Make It! Favorite Treats Sweetened Only With Honey Cookbook has those recipes that are the perfect classics that can serve as jumping off points for soooooo many other recipes and variations depending on the time of year or holiday.
With Thanksgiving coming up next week, now is the PERFECT time to share this little twist with you! It is so quick and easy to bring together and freezes great- so you could even make it this weekend and have a head start on Thanksgiving prep!! Just take it out of the freezer and pop it in the fridge the night before, or take it out Thanksgiving day and let it sit out at room temp for a few hours if you like your cheesecake a little bit frozen still like my kids do!
Hope you enjoy your Thanksgiving Holiday AND this yummy cheesecake as much as we do!!
Pumpkin Pie Cheesecake Recipe:
Preheat oven to 350*
Cut a piece of parchment paper to fit the bottom of a 9 or 10 inch springform pan
Begin heating a pot of water on the stovetop; hot water will be poured into an oven safe pan that will be placed on the oven rack below the cheesecake while it is baking
Prepare a HALF BATCH of the Graham Cracker dough from page 51 of the cookbook, (half of 1/4 cup is 2 tablespoons), this dough will be the crust of the cheesecake
Press graham cracker dough into the bottom of a 9 or 10 inch springform pan that has a piece of parchment paper cut to fit the bottom; lightly wet fingers as needed to make pressing the dough evenly across bottom of pan easier
Bake crust at 350* for 10 minutes
You will need the ingredients for the PUMPKIN PIE FILLING from page 79 of the cookbook, PLUS: 1 additional egg, 16 oz softened cream cheese, 1 teaspoon vanilla extract, optional- substitute heavy cream for the whole milk
In the bowl of a stand mixer fitted with the whisk attachment, cream the softened cream cheese until smooth
Continue to follow the recipe for the pumpkin pie filling, remembering to add the extra egg and 1 teaspoon of vanilla extract. You can also substitute heavy cream for the whole milk to make a creamier cheesecake- HIGHLY recommend this!
Once the pumpkin filling is thoroughly mixed, carefully pour filling over the graham cracker crust, use a rubber spatula to spread evenly if needed
Place an oven safe pan on the bottom rack of the oven and carefully pour hot water into the pan, the steam from the water below the cheesecake will help it to bake evenly and prevent cracking in the cheesecake
Bake the cheesecake at 350* for about 40 minutes; the cheesecake is done when the outside looks completely set, the center area will look set but still jiggle slightly if you move the pan
Turn the oven off, but leave the cheesecake in the oven with the oven door slightly open to allow the cheesecake to slowly cool for 1 hour
Transfer the cheesecake to a cooling rack, gently run a butter knife around the edge of cheesecake and springform pan; leave cheesecake to cool at room temperature for 1-2 hours before removing from springform pan, covering with plastic wrap, and moving to refrigerator to cool for at least 6 hours before slicing
To freeze: wrap tightly with plastic wrap after cheesecake has cooled at room temp, move to freezer to cool completely before transferring wrapped cheesecake into a freezer bag to store. Remove frozen cheesecake from bag as soon as you take it out of the freezer, before it has thawed out!