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For the Love of Pumpkin

Posted on October 18 2016

This past week was filled with mixed emotions for me. We packed up our paddleboards in their storage bags and put them away in the garage for the winter. This summer loving girl with saltwater in her veins is always sad to see summer end; life in flip flops is definitely my happy place. But on the other hand, I broke out the pumpkin scented candles and all of my favorite pumpkin recipes and had fun in the kitchen. By Sunday afternoon, I was in full on pumpkin mode and the nostalgia of summer was slipping away.

 

The temperature is getting a little cooler and the sun is setting earlier but the days have been beautiful with clear, sunny skies. It’s the best time of the year to truly enjoy the outdoors and bask in the sunshine. While southern women have always said that they don’t sweat, just glisten; this southern girl is glistened out for the time being!  I am definitely in the fall spirit in my tartan Parker tunic and cooking my favorite fall recipes up in the kitchen each evening! Want to try one of my all-time favorite pumpkin recipes? Well, here it is! Enjoy!

 

Pumpkin Cheesecake

1 ½ cups cinnamon graham cracker crumbs

½ cup finely chopped pecans

1/3 cup firmly packed brown sugar

½ cup butter melted

3 packages (8 ounce each) cream cheese, softened

½ cup sour cream

1 cup firmly packed brown sugar

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground allspice

1 can (16 ounce) pumpkin

3 eggs

Mix graham cracker crumbs, pecans, 1/3 cup brown sugar, and the butter. Press evenly on bottom and side of ungreased springform pan, 9x3 inches. Refrigerate 20 minutes.

Heat oven to 300 degrees. Beat cream cheese, sour cream, 1 cup brown sugar, and the spices in large bowl on medium speed until smooth. Add pumpkin. Beat in eggs on low speed. Pour over crumb mixture.

Bake about 1 hour and 15 minutes or until firm. Cover and refrigerate at least 3 hours but no longer than 48 hours.

Loosen cheesecake from side f pan; remove side of pan. Refrigerate any remaining cheesecake.

Recipe from Betty Crocker’s Best of Baking.

 

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