PUMPKIN CHEESECAKE WITH CREAM CHEESE WHIPPED CREAM

This past week we took the boys on their first beach trip. Packing for our first big vacation with them was a bit hilarious. I wouldn’t say we over packed for them because we certainly needed a lot of stuff. But the funny thing was that we were so busy packing for them, we realized after getting to the beach that we’d forgotten several things for ourselves. Of course they had everything they needed.

We played on the beach as much as the boys could handle, considering their young age. Ashton was more into the water, while Brooks preferred hanging in the sand. It was a great trip and it was fun to introduce the boys to Hilton Head Island – the beach I’ve been going to with my family since I was a child. I imagine many more family trips there in our future.
To get started with this pumpkin cheesecake, you’ll make the crust. It’s a classic graham cracker crust – with a twist. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake.

The pumpkin cheesecake filling is thick and creamy and easy to put together. It starts with your usual suspects – cream cheese, sugar, a little flour and some sour cream. Add to that the pumpkin puree, spices and eggs and you’re filling is ready to go.
The important thing to remember when putting the filling together is that you want to mix things on a low speed. It helps to not incorporate too much air into the batter, which can rise to the top of the cheesecake during baking and cause cracks.

INGREDIENTS
CRUST

• 2 1/4 cups (302g) graham cracker crumbs
• 10 tbsp (140g) salted butter, melted
• 3 tbsp (42g) packed brown sugar
• 1 tsp ground cinnamon

PUMPKIN CHEESECAKE

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 15 oz can pureed pumpkin
• 1/4 cup (86g) sour cream
• 1/2 tbsp vanilla extract
• 2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp cloves
• 4 large eggs, room temperature

CREAM CHEESE WHIPPED CREAM

• 4 oz (113g) cream cheese, room temperature
• 3/4 cup (ml) heavy whipping cream, cold
• 6 tbsp (g) powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Chopped pecans
• Pumpkin candies

INSTRUCTIONS
CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. ........................................

for full instruction please see : www.lifeloveandsugar.com

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