PUMPKIN SPICE CHEESECAKE
This is from Loveless Café recipes, and they do sell pumpkin butter, but you can use any brand. I love making cheesecakes and I love pumpkin. So this is a true great bake in my book. It's a Southern thing!
Provided by Sharon Whitley
Categories Other Desserts
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 300 degrees. Grease an 8 inch round heavy aluminum cake pan. (I sometimes use my spring-form pan.) In small bowl, combine cookie crumbs and brown sugar and mix well. Pour melted butter and toss to moisten easily. Dump crumb mixture into the prepared pan and press evenly over the bottom and three-quarters of the way up sides. (If using spring-form, cover bottom only.)
- 2. To make cheesecake filling, place the cream cheese, half of the pumpkin butter, sour cream, flour, pumpkin pie spice, and vanilla in a food processor and pulse to form a smooth paste. With the machine on, add the eggs one at a time to the mixture. Once the eggs are combined, turn the machine off and scrape sides of the bowl with a spatula to ensure all the ingredients are incorporated. Pour the batter into the prepared crust. Dollop the remaining half of the pumpkin butter on top and swirl in with the tip of a butter knife, making your own design.
- 3. Bake in the center of the oven for 45 minutes. Remove the cake from the oven and run a knife all the way around the edges to release the cake from the pan. Return the cheesecake to the oven, turn off the heat and let stand WITHOUT opening the door for another 15 minutes. Remove the cake from the oven and let cool completely. Cover the cheesecake and refrigerate for at least 3 hours, preferably overnight.
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Ash 240
[email protected]This recipe was a complete disaster! The cheesecake was overcooked and the filling was lumpy.
Dli Maya
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out as good as I hoped.
TasaweR HussaiN AraiN
[email protected]The crust on this cheesecake was a bit too thick for my liking, but the filling was delicious.
Ransford Morgan
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
Studio Felicity
[email protected]I was hesitant to try this recipe because I'm not a big fan of pumpkin spice, but I'm so glad I did! This cheesecake was delicious.
sanuwa gaming
[email protected]This cheesecake was easy to make and turned out perfectly. I will definitely be making it again.
Billie Young
[email protected]I'm not a huge fan of pumpkin spice, but this cheesecake was amazing! The flavors were perfectly balanced.
Peter H Sesay
[email protected]This was the best pumpkin spice cheesecake I've ever had! The crust was perfect, and the filling was rich and flavorful.
jordan burkey
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! Everyone loved it.
Cailie Tribble
[email protected]This cheesecake was absolutely delicious! The pumpkin spice flavor was perfect, and the cheesecake was creamy and smooth. I will definitely be making this again.