Skip to content

PUMPKIN CHEESECAKE WITH VANNILA WAFER CRUMB CRUST

November 13, 2015

I got the chance to host my Circle group Monday night and as for a special treat and the celebration of Thanksgiving, this was one of the homemade treats I had for the ladies. Normally a cheesecake has a graham cracker crust; I wanted to do something different. This is a heavy and rich cake and it is not a bad thing to cut this cake into thin slices. You can get 8 to 16 servings out of this cake and it will be just delicious regardless of the size of the slices.

 

PUMPKIN CHEESECAKE WITH VANNILA WAFER CRUMB CRUST

 

Vanilla Wafer Crumb Crust

2 2/3 cups vanilla wafer cookies

1 tbsp sugar

1 1/2 tsp vanilla extract

4 tbsp butter, melted and cooled

DSCF4635DSCF4634

Preheat oven to 350F.

Using a food processor, breakdown the vanilla wafers cookies to crumbs. Add in sugar, vanilla extract and melted butter and pulse until all ingredients combine. The mixture should be similar to wet sand.

Pour into a spring form pan (or 9-inch square baking dish) and gently spread into an even layer over the bottom and sides. Push crumbs in firmly to create a tight crust. Bake for 10 minutes, until crust just begins to turn golden brown (but not burnt) around the edges. Cool fully before using.

DSCF4636

 

Pumpkin Cheesecake Filling:

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs
  • 8 ounce sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
    • OR 1 teaspoon pumpkin pie spice
  • 2 tablespoon all-purpose flour
  • Teaspoon vanilla

Beat cream cheese until smooth. Add pumpkin puree, eggs, sour cream, sugar and the spices. Add flour and vanilla last and mix together until well combined.

Spread the filling evenly over the pre baked crust and place the cake pan in a warm/hot water bath before placing in a preheat 350 degree oven for 1 hour 20 minutes. Remove from the oven and let stand until completely cool. Cover and refrigerate for 2 hours or longer.

DSCF4640 DSCF4641

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

FrugElegance

where frugal & elegance come together

ashleyanchored

my journey in gluten free healthy living

Memoirs of a Mostly Together Mom

(Mis)Adventures of an ExPat family in Paris

Love Sorghum

Experiments with Sorghum and Talk about Celiac Disease

EATING WELL DIARY

A vegetarian's notes on healthy cooking

dreamernxtdoor

A fine WordPress.com site

My Botanical Garden

Tamara Jare blog around plants, art, culture

lalocabrujita

Zingendewoorden

Lesley Voth

Advice on frugal living, financial savings, debt reduction, empowerment, living better on less.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

Tall. Black. One Sugar

Sometimes you have to hold your tongue, other times you have to say it as you see it.

Perceptive Pot Clueless Kettle

“To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment.” Ralph Waldo Emerson

Stef Clendenen

voice artist, writer

This Is Not My World

a filmmaker's memoir in the making

unwind cooking

Cook and Unwind while Sipping a Glass of Wine

Bunny Kitchen

Exploring the possibilities of cruelty free food

%d bloggers like this: