Cake of the Week: Pumpkin Cheesecake

October 27, 2014 | By | Comments (0)

Happy Halloween week! Do you have your costume ready? Your route through the neighborhood planned out? Candy purchased and hidden away so you or your family won’t eat it all before Friday?

If you’re throwing a Halloween party and are looking for a dessert to wow our guests, or you’re just a really big fan of pumpkin and cheesecake, you should make this Pumpkin Cheesecake from Southern Living!

pumpkin-cheesecake-sl-x

 

This cheesecake starts with a really killer crust. It’s made with a combination of cinnamon and chocolate graham crackers and toasted pecans, so the crust is just as flavorful as the cheesecake itself! You get an undertone of chocolate, a little spice, and that warm, toasted flavor.

The cheesecake is, of course, made with cream cheese and a can of pumpkin puree. It’s sweetened with brown sugar and spiced with pumpkin pie spice. After baking for about an hour, you’ll mix up a little sour cream topping, spread it on the cheesecake, and pop it back in the oven for a few minutes. As with any cheesecake, the hardest part comes next: the waiting. Cover and chill it for 8 hours and try not to think too much about this elegant treat in your fridge, or about how much your kitchen smells like the best flavors of fall.

If you’d like, you can decorate this cheesecake with some pie crust leaves. Simply roll out a store bought pie crust, use a leaf-shaped cookie cutter to cut out the leaves, place them on a baking sheet, and bake until golden brown. When they’re cool, arrange them on the top of your cheesecake and serve!

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