@kitchenbythesea: This pumpkin cheesecake is a variation based on our grandma’s famous cheesecake recipe. Just like the original it’s creamy, thick, and has the perfect crust to tie it all together. There is a reason we make the classic time and time again, but we may love this pumpkin version even more. Full cheesecake recipe linked in bio. We hope you love it just as much as we do! Ingredients Filling: 4 8 oz cream cheese room temperature 1 tablespoon vanilla extract 1 cup granulated sugar 3/4 cup dark brown sugar 1 teaspoon salt ½ teaspoon if morton 5 eggs + 2 egg yolks 1 15 oz can pumpkin puree 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon ground nutmeg Crust: 1 ½ sticks butter melted 2 ½ cups graham cracker crumbs ¼ cup sugar ½ teaspoon salt 1 teaspoon cinnamon Topping (Optional) Whipped cream

Maddie & Jules

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Region: US

Wednesday 16 October 2024 14:04:17 GMT