Pumpkin Cheesecake – #WIN a KitchenAid Mixer

Okay, so I guess I should explain the title of this post huh? The first part seems pretty self explanatory; I’ve got a Pumpkin Cheesecake recipe I am sharing, duh. It’s the second part you might have a brow raised at…

That’s right, after you read all about my awesome Pumpkin Cheesecake, you can scroll down and enter to win a KitchenAid Mixer! How awesome is that? A bunch of us bloggers decided that you guys deserved something to celebrate the end of summer and who doesn’t drool over a KitchenAid Mixer? I know I’m super jealous about it excited for you!

Sigh, it’s going to be so hard to keep your attention up here, now that you know what is going on at the bottom of the page, isn’t it?

By the way, in case you were wondering, I am aware that it’s not even September yet and I’ve got PUMPKIN on the brain. I have a good reason (besides the fact that pumpkin is the bomb). As most of you know, I live in Massachusetts. The temperatures all last week, never made it out of the seventies and the nights….oh man, the nights have been, dare I say it….Cold! The biggest sign to me though, besides the cool temperatures, is that my driveway is already full of acorns! So for those reasons, I have fall on the brain.

So now, take everything I just said above about the cold temperatures and scrap it. Why? Because, as usual, the world likes to screw me over and make me look stupid, because, today was HOT. I say, “whatever!”, the universe gave me those cool days and I went with it and baked a Pumpkin Cheesecake. As much as I enjoy the summer, it’s over in my mind so bring on the apples, acorns and pumpkin because this girl is ready!

As usual, I have one quick note about this recipe. Don’t be intimidated by the ingredient list. It sounds like a lot, but it isn’t difficult, at all. If you like fall flavors, you’ve got to try this. I know it will be on my Thanksgiving table this year.

My recipe for Pumpkin Cheesecake is adapted from Olive Garden Pumpkin Cheesecake which I found on CopyKat Recipes.

Ingredients

• Crust
• 1 stick (8 T) melted butter
• 2 1/2 C graham cracker crumbs
• 1/4 C sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• Filling
• 24 oz cream cheese, softened
• 2 tsp vanilla extract
• 3 eggs
• 2/3 C brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 15 oz canned pumpkin
• Top Layer
• 1 1/4 C sour cream
• 1/4 C sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• Optional toppings/garnish
• Caramel sauce, prepared
• Whipped cream, prepared

Instructions

1. Preheat oven to 350.
2. Stir together crust ingredients and press into a 9 inch springform pan. Be sure to bring the crust up the sides a bit.
3. Using an electric mixer, beat cream cheese. Add vanilla and eggs, one at a time and continue to beat until smooth. Add in the brown sugar, cinnamon, nutmeg, cloves, ginger and pumpkin and mix until smooth.
4. Pour filling into crust and bake for 30 minutes. After 30 minutes, reduce heat to 325 and bake for 30 more minutes (total cook time 60 minutes). Remove from oven (keep oven set to 325).
5. Stir together all Top Layer ingredients and spread over cheesecake. Place back in oven and bake at 325 for an additional 10 minutes.
6. Allow cheesecake to cool completely and then store in refrigerator.
7. When ready to serve drizzle with caramel sauce and/or whipped cream if desired.

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GOOD LUCK!

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