Pumpkin Cheesecake Paired With Green Mountain Coffee® Pumpkin Spice Coffee

By Briana Keene

October 21 is officially Pumpkin Cheesecake Day! Yes, a day set aside just to celebrate the creamy, ‘pumpkiny’, deliciousness that we all know and love as pumpkin cheesecake. Basically, pumpkin pie and a cheesecake created a love child so divine and exquisite we knew we had to share a recipe with you all.

So here you go:

Pumpkin Cheesecake

THE CRUST:

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)

1/4 cup sugar

4 tablespoons unsalted butter, melted

THE CHEESECAKE:

4 packages (8 ounces each) bar cream cheese, very soft

1 1/4 cups sugar

3 tablespoons all-purpose flour

1 cup canned pumpkin puree

2 tablespoons pumpkin-pie spice

1 tablespoon vanilla extract

1/2 teaspoon salt

4 large eggs, room temperature

DIRECTIONS:

  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick spring-form pan.
  2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges.
  3. Make the filling: In a standing mixer, mix the cream cheese and sugar on low speed until smooth; mix in flour gently. Add pumpkin puree, pie spice, vanilla, and salt. Whip until smooth. Add eggs one at a time.
  4. Place spring-form pan on a rimmed baking sheet. Pour filling into spring-form, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
  5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Remove from pan before serving.

modified from marthastewart.com

We have paired our cheesecake with Green Mountain Coffee® Pumpkin Spice Coffee, brewed from the NEW Keurig® K-Select ™ Coffee Maker

And now we can dig right now 🙂

Enjoy!

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