So I have never been a baker, I usually cook without recipes and never measure things so me and baking don’t mix. This past week I was asked to do a friendsgiving dinner that included dessert so of course I went with pumpkin pie. I decided to go for a pumpkin pie cheesecake, I will admit I was more nervous about this part of the meal then any other.
I went very traditional with this pie, so step one was making the crust. I got regular honey graham cracker and smashed them to pieces, I crunched them till they were well broken up but still had some pieces chunks in it for texture. Normally I try to be more healthy but it’s pie and dessert, so I melted some butter and poured it along with some powdered sugar and cinnamon into the bowl and mixed them all together with the crackers. I spread them into a baking pan and then pressed it down tightly, then into the oven for seven minutes and then off to the fridge to cool down.
Next came the pumpkin pie mix itself. I put into the mixing bowl, one can of pumpkin puree, 2 packages of philly cream cheese, eggs, vanilla extract, powdered sugar, honey, and cinnamon and then use the electric mixer to whip everything together, after mixing for around 7 minutes the mix should be smooth and ready to be poured. I spread out the mix on top of the crust and then into the oven for 37 minutes. Now make sure you do this at least 4 hours before you are going to eat it and if possible at least 8 hours, the longer it cools in the fridge the better it sets. Now lastly I make the whipped cream. I started by putting my mixing bowl in the freezer for 20 minutes to cool it down, not sure why this helps but totally did. I pour whipping cream, vanilla extract, and a touch of honey and sugar into a bowl and mix again for around 6 minutes. Again I put this into the fridge and let it sit for at least four hours as well. The final step is cutting and serving, simple and not a lot of time making, a lot of time waiting but the more you wait the better it tastes I feel.
Ingredients for 12 bars or one pie:
Crust:
- 1.5 cups graham crackers
- 7 tablespoons butter
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- cook in oven at 375 degrees for seven minutes then cool in fridge
Pumpkin filling:
- 2 8 oz packages philly cream cheese
- 1 can pumpkin puree
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 teaspoon cinammon
- 3 tablespoons honey
- 1/2 cup powdered sugar
- pour onto crust and cook for 37 minutes at 325 degree then take out and put in fridge for at least 4 hours