What did the pumpkin say after thanksgiving?
Why does pumpkin have to disappear after November ends? Isn’t the beauty of canned pumpkin being able to make something delicious any time of the year? I say YES indeed. I love pumpkin pie/cake/anything but as my favorite specialty is cheesecake I find myself needing to share this pumpkin cheesecake recipe with you even though it’s March. I’m such a rebel! Especially since it’s PI(e) day and I’m posting a cheesecake using an ingredient traditionally used in pie….
Pumpkin Pie Cheesecake
- 1 cup crushed, toasted walnuts
- 1/3 cup butter, softened
- 1/3 cup brown sugar
- 24 oz cream cheese
- 8 oz canned pumpkin (NOT pumpkin “pie” filling)
- 3 eggs, room temp
- 1 cup agave nectar
- 1/2 cup sour cream
- .5 tsp cloves
- 1 tsp cinnamon
- Freshly grated nutmeg (maybe .5 a tsp)
- Pinch of salt
Prep an 8″ springform pan or cheesecake molds (I used some pumpkin shaped ones). Blend together the first three ingredients (nuts, butter and brown sugar) to make the crust. Press the crumb mix onto the bottom of the pan and bake at 375F for about 10-15 minutes. Remove and let cool.
Meanwhile beat the cream cheese until fluffy on medium speed. Lower speed and add the eggs one at a time, followed by the agave, pumpkin puree and sour cream. Add the spices and adjust to desired flavor profile.
Lower the oven to 350F and pour the mixture onto the cooled crusts. Bake at 350F for roughly an hour* (the mini cheesecakes took a little shorter) and then remove to room temperature. Remove the springform mold. Place in the fridge for at least 4 hours to overnight.
*Don’t forget to utilize a water bath!