As a celebration of Fall my department instituted Pumpkin Mondays. Every Monday a few of us bring pumpkin goods for all of us in the marketing department to enjoy. This week I decided to make pumpkin cheesecake for the department & boy was it delicious. First off, you really can’t go wrong with pumpkin as the main ingredient, am I right or am I right? Since I already enjoyed a couple of pumpkin spice lattes I decided to keep the pumpkin theme going. This pie would be great on Thanksgiving!
Ingredients (makes 1 cheesecake)
9″ graham cracker pie crust
6 oz cream cheese, softened
1 1/2 cups white sugar
1/2 can canned pumpkin (about 3/4 cup)
1/4 cup flour
1/2 tsp cinammon
1/2 tsp nutmeg
Preheat over to 350F. In a bowl, beat softened cream cheese, eggs, sugar & pumpkin until fully integrated. Add the dry ingredients: flour, cinammon & nutmeg & continue mixing until fully combined. Pour cheesecake mix into the graham cracker shell & bake for 60 minutes.
Let pie cool before serving. I served mine with a side of pumpkin seeds (I love the junxtaposition of sweet & salty), topped it with whipped cream. Fantastic!
What’s your favorite cheesecake?