Treat Tuesday-Pumpkin Cheesecake
PUMPKIN! It is finally time to make anything and everything pumpkin. I’m not the only one jumping on the orange bandwagon. There are pumpkin lattes at Starbucks (although my new favorite latte is the graham one), there were more than 6 aisles of pumpkin goodies and decor at Target, and have you been to Trader Joe’s lately? I went nuts over the number of pumpkin products they have! I’m even burning a pumpkin spice candle in my kitchen.
To get in on the action, I started with this cheesecake. I’ve been flipping past this recipe in my folder of magazine tears for a year or two and I finally whipped it up.
What first caught my eye, (aside from the word “pumpkin”) was this crust is made with crushed cinnamon graham crackers AND chocolate graham crackers.
The batter is a pretty basic cheesecake batter, until you add the can of orange goodness. The batter is whipped in the mixer and the pumpkin is whipped in the food processor so the cake is really fluffy.
The cake bakes for an hour until it is golden orange and then there is a fun sour cream, pumpkin layer that is added.
A few more dollops of sour cream that is then swirled to finish off the top.
A little more time in the oven and then overnight in the refrigerator. It’s like eating a light and fluffy pumpkin pie.
This cheesecake conjures up similar feelings of splaying your candy bag on the kitchen floor and sorting your trick or treat loot.