Thanksgiving happened! I helped my mom by making the green bean casserole, peeling potatoes, forming the rolls, confirming that turkey was getting a nice bronze tan, and by making this cheesecake.
My mom loves cheesecake, so I figured she’d be the perfect lady to hang out with and bake my first real one. I mean, I’ve made mini’s before and cupcakes before, but this was the real deal … 2 pounds of cream cheese, baked in a 9″ springform; REAL.
My mom and I made this first thing Wednesday morning. I wanted this out of the way so I could spend the rest of the time crossing my fingers that it’d be dreamy. We wanted it in the fridge chillin’. We wanted it to have plenty of time to firm up.
And you know what? It was tasty! I was thankful for that. So next time your dreaming about pumpkin and want to get jiggy with a cheesecake, this is just the treat for you. But make sure to have lots of people over because it’s the kind of thing you might want to sneak in the middle of the night. I won’t judge you if you do, though.
Recipe adapted from Sugarcrafter
- 2 cups graham cracker crumbs
- 1/2 t ginger
- 6 T butter, melted
- 2 lbs cream cheese (four 8 oz packages)
- 1 cup sugar
- 1/4 cup brown sugar
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t cardamom
- 4 large eggs
- 1/2 cup sour cream
- 3/4 cup pumpkin purée
- Preheat oven to 450°F. Crush 2 cups worth of graham crackers into a medium bowl. Stir in the ginger and then stir in the melted butter so that every single crumb gets butter-love.
- Press crumb mixture into the bottom and slightly up the sides of a 9″ springform pan (like below).
Stick the pan in the freezer and make the cheesecake batter so that the butter will firm up and the crust will be firm when filled.
- In a large bowl, beat the cream cheese until fluffy, about 2 minutes. Beat in the sugars and spices. Add in the eggs beating one at a time, beating well after each addition. Beat in the sour cream and pumpkin. Taste and see if you need any more spices.
- Pour batter into the graham cracker crust and smooth out the top. Bake 15 minutes (at 450°F), then open the door and lower the temperature to 200°F (it takes about 10 minutes, just in case your oven doesn’t tell you things like that). Close the door and continue baking about an hour or until the edges of the cheesecake are set, but the center still wiggles when the pan is shaken.
- Cool the cheesecake on a rack until room temperature. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Remove from the springform pan and pipe Maple Cinnamon Whipped Cream around the crackled edges. Slice and eat!
My mom likes to paint her walls the color of this cheesecake.
Maple Cinnamon Whipped Cream
- 1/2 pint carton heavy cream
- 1 T maple syrup
- 1/2 t maple flavoring*
- 1/2 t cinnamon
- heaping 1/4 cup powdered sugar, or sweetened to taste
* If you don’t have maple flavoring, then just add more maple syrup or just drizzle maple syrup over the sweetened whipped cream when serving.
- Beat heavy cream until soft peaks form. Add the maple syrup, flavoring, cinnamon and powdered sugar.
- Beat until combined and peaks are a bit firmer. Pipe to cover cheesecake crackles.
This is the middle. I want to take a bite out if it.