Pumpkin Cheesecake + Friendsgiving Fun

November 1, 2018

 

For years and years neither Mike nor I had family that lived in the same state as us.  So our friends became our family.  We would spend holidays together, birthday's and many many BBQ's on the weekends.  We love our friends.  With Thanksgiving coming up my friend Renee Clark and I thought this year it would be nice to have a special Friendsgiving celebration {a play on Thanksgiving}.  What better way to be thankful for everything in your life than to get together with some of the people that make it just so special all year round?

 

 

When you throw a Friendsgiving party it's important to remember it's suppose to be a relaxed get together.  Everyone brings something to share, hopefully there will be lots of games to play and desserts to eat.  I give you...the pumpkin cheesecake.  

 

 

I've been making this pumpkin cheesecake for over 10 years but always in a mini form, like a cupcake.  This is such a great option for easy portions, you just grab one and go.  But for a fully beautiful effect I make a full regular size cheesecake to really see all the swirls of cheesecake and pumpkin.

 

 

This is hands down the best pumpkin cheesecake you will ever make, eat, serve.  If you bring this to your Thanksgiving festivities it's sure to be the most popular dish.  This cheesecake is creamy, light and fluffy. The texture is perfect.  And everyone who has it raves about it.

 

 

Cheesecake can be a little daunting to make but it shouldn't be.  There are a few key tips I can give you to have cheesecake success.

 

1. beat the batter - don't just mix it but beat it at a high speed to incorporate air and get it fluffy

2. bake smart - use a water bath, don't open the oven door {to prevent cracks} and do not over bake

3. chilling - cheesecake gets better as it chills, I know you're tempted to dig in, but let it chill for 24 hours

 

After you've made a few cheesecakes you'll be turning these out like hot cakes.  Cheesecake is actually a really easy dessert to make.

 

 

Don't forget to top it off with fresh whipped cream.  Once you've made your own you'll never be able to buy a can again.  It's so simple and way more cost effective.  All you need is heavy whipping cream, a cold bowl, vanilla and a pinch of sugar and beat it.

 

 

This year I'm planning to host and what better way to invite your friends over is with a really cute invitation?  

 

I love these from Renee Clark Designs because first off they are seriously GORGEOUS and it's super easy to download the design and print it on some card stock from my own printer.  Then I just drive around the neighborhood and pass the invites out.  I love saving on stamps.

 

 

Grab your Friendsgiving invite, bake your cheesecake and celebrate everything you have to be thankful this holiday season!

 

Ingredients:

2 blocks of cream cheese

3 eggs

1 tsp vanilla

small pinch of salt

1 tbsp corn starch

3/4 c sugar

1/4 c sour cream

 

pumpkin

1 can pumpkin puree

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

1 tbsp brown sugar

1 1/4 c cheesecake mixture that was put aside

 

crust

1 pkg graham crackers

3 tbsp butter, melted

1 tbsp sugar

pinch of salt

1/8 tsp pumpkin pie spice

 

Instructions:

Preheat oven to 325.

 

In a large bowl beat together the cream cheese, eggs, vanilla, salt, corn starch, sugar and sour cream.  Beat on high for 3 minutes.  In another large bowl add the pumpkin puree, pumpkin pie spice, salt and brown sugar.  Beat this mixture on high for 3 minutes also.  From the cheesecake mixture scoop out 1 1/4 cups and add it to the pumpkin, mix together.  Combine all the crust ingredients in a food processor, except the butter, until its a fine crumb consistency.  Now add the butter and pulse it together.

 

Use a springform pan, cut a round piece of parchment paper and stick it in the bottom of the pan.  Pour in the crust mixture and use the back of a measuring spoon to press it down.  Bake this in the oven for 5-10 minutes.  Remove from the oven.  Add the cheesecake mixture first to the pan and rap it on a hard surface (bang it against the counter) to get air bubbles out.  Now add the pumpkin mixture to the top in dollops all around.  Use a spatula to swirl it around but not totally combine it.  Set the pan on a rimmed baking sheet and put the whole thing in the oven.  Fill the baking sheet up halfway with water.

 

Bake for 45-60 minutes.  Try not to open the oven door while it bakes.  The cheesecake is done when the sides have set but the middle is still a little wiggly.  Remove it from the oven, let it cool, than cover and transfer to the fridge to chill for 24 hours before serving.

 

Enjoy!

Tara

 

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Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

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