Pumpkin Cheesecake

It’s our final day of All Things Pumpkin. Yesterday we enjoyed Magda’s Pumpkin Spice Latte Cake.

Today I am sharing with you one of our Thanksgiving day staple desserts: Pumpkin Cheesecake. We change it up every year by adding chocolate, caramel, nuts, etc. but the base is always the same. 

Thanksgiving without pumpkin cheesecake is just not Thanksgiving around here. 

Enjoy!

Pumpkin Cheesecake
Serves 12
Write a review
Print
Crust
  1. 9 whole graham crackers, broken (I use gluten free)
  2. 1/4 cup sugar
  3. 1 teaspoon ground cinnamon
  4. 1/4 cup (1/2 stick) butter, melted
Filling
  1. 4 8-ounce packages cream cheese, room temperature
  2. 1 1/2 cups sugar
  3. 3 large eggs
  4. 1 15-ounce can pure pumpkin
  5. 1 cup whipping cream
  6. 2 teaspoons vanilla extract
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon ground ginger
  9. 1/2 teaspoon ground nutmeg
  10. 1/2 teaspoon ground allspice
  11. 1/4 teaspoon ground cloves
For the Crust
  1. Position rack in center of oven and preheat to 350 degrees.
  2. Wrap a layer of heavy-duty foil around outside of 10-inch-diameter springform pan.
  3. Combine graham crackers, sugar, and cinnamon in processor.
  4. Blend until graham crackers are very finely ground. Drizzle butter over. Blend until crumbs begin to stick together.
  5. Press crumbs onto bottom (not sides) of springform pan.
  6. Bake until crust is slightly golden, about 10 minutes.
  7. Transfer to rack and cool while preparing filling.
To Make Filling
  1. Keep oven temperature at 350 degrees.
  2. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
  3. Beat in eggs 1 at a time.
  4. Add pumpkin and remaining 7 ingredients.
  5. Beat just until blended. Pour filling into prepared crust.
  6. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
  7. Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
  8. Transfer springform pan to rack and cool.
  9. Cover and refrigerate cake overnight.
Notes
  1. Top with fresh whipped cream, chocolate shavings and/or toasted pecans.
A Damn Good Life http://adamngoodlife.com/

Pumkin Spice Latte Cake

It’s Day 13 of All Things Pumpkin. Yesterday we featured Pumpkin & Potato Gratins. A perfect Thanksgiving side dish. 

Today, we are featuring Magda Pecsenye’s delicious Pumpkin Spice Latte Cake. Because you can never have too many PSL treats.

Enjoy!

Pumpkin Spice Latte Cake
Write a review
Print
Ingredients
  1. 1 cup cooked pumpkin puree (about half a 15-ounce can)
  2. 1 1/4 cups white sugar, divided
  3. 1 1/2 tablespoons pumpkin pie spice
  4. 4 teaspoons instant espresso powder, divided
  5. 1/2 teaspoon salt
  6. 1/2 cup cider vinegar
  7. 2 1/2 cups all-purpose flour
  8. 1 tablespoon baking soda
  9. 1/2 cup canola or coconut oil
  10. 2 8-ounce packages cream cheese, softened
  11. 2 tablespoon cornstarch
  12. 1 egg
  13. 1/2 cup half and half or whole milk
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together pumpkin puree, 1 cup sugar, pumpkin pie spice, 2 teaspoons espresso powder, salt, and cider vinegar. Stir in flour and baking soda, then oil.
  3. Spread as evenly as possible into a 9 by 13 pan, put the pan on a baking sheet that's bigger than the pan, and put in the oven.
  4. Bake for 10 minutes.
  5. While the cake layer is baking, cream together with an electric mixer the cream cheese, 1/4 cup sugar, 2 teaspoons espresso powder, and cornstarch. Mix in the egg. Mix in the half and half.
  6. When the cake has baked for 10 minutes, pull out the rack and the cake on the sheet carefully so you can pour the cream cheese mixture on top of the cake and spread it gently to cover the whole top, then scoot the cake, baking sheet, and rack back in place and close the oven door.
  7. Bake for 20 minutes, then turn off the oven and let sit in the warm oven for 20 more minutes. Remove from oven to cool, and see how long you can wait before you can dig in.
Notes
  1. To make this cake vegan, omit the cheesecake layer and instead mix up 1/2 cup flour, 1/2 cup brown sugar, 2 teaspoons espresso powder, and 1/2 cup canola or coconut oil into a crumble and sprinkle on top before you bake it. Bake the entire cake for 30 minutes.
Adapted from From Chrismased
Adapted from From Chrismased
A Damn Good Life http://adamngoodlife.com/
Do you have a favorite holiday cake that uses pumpkin as one of the ingredients? I will be sharing with you mine tomorrow.

Pumpkin & Potato Gratin

It’s Day 12 of All Things Pumpkin. Yesterday we enjoyed Lisa Consiglio Ryan’s Pumpkin Treat.

Today we are going to make Pumpkin and Potato Gratins with gruyere cheese and sage. This is the perfect accompaniment to roast chicken or turkey. (Thanksgiving is coming!!!)

Pumpkin and Potato Gratin
Serves 4
Write a review
Print
Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 2 1/2 pounds new potatoes
  2. 1 1/2 cups shredded Gruyere cheese
  3. 1/2 cup shredded Parmesan cheese
  4. 1 cup half-and-half
  5. 1/2 cup pumpkin puree
  6. Pinch of cayenne pepper
  7. 3 tablespoons chopped sage
  8. Salt and pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees.
  2. Using a mandoline, slice potatoes very thinly.
  3. Grease 4 small ramekins or mini cast-iron skillets.
  4. Layer potatoes in a circular formation.
  5. Season with a little bit of salt, pepper, and sage.
  6. Sprinkle about 1 tablespoon of Gruyere and 1/2 tablespoon of Parmesan cheese on top of potatoes. Leave the remaining cheese to sprinkle on top at the end.
  7. In a small bowl, whisk together half-and-half, pumpkin and cayenne.
  8. Divide the mixture evenly between the gratins, pouring directly on top of the potatoes and cheese.
  9. Sprinkle the gratin evenly with remaining cheese.
  10. Place the ramekins or skillets on a large baking sheet and bake until cooled through, brown and bubbly, about 45 minutes.
Adapted from The Pumpkin Spice Handbook
Adapted from The Pumpkin Spice Handbook
A Damn Good Life http://adamngoodlife.com/
What side dishes do you make for the holidays that include pumpkin?

Pumpkin Treat

It’s Day 11 of All Things Pumpkin. Yesterday we made Pumpkin Ice Cream. It was delicious!

Today I am turning it over to my girl Lisa Consiglio Ryan of Whole Health Designs. She is sharing her famous Pumpkin Treat with us.

If you love this recipe, then stay tuned. Her new book Go Clean, Sexy You! comes out this November. I had the pleasure of getting a sneak peek. And let me tell you…it’s so good!!! (More details coming soon but if you want to grab your preordered copy, do so HERE.)

Pumpkin Treat
Serves 2
Write a review
Print
Ingredients
  1. ½ cup cooked quinoa (make ahead of time according to package directions)
  2. ¼ cup almond milk
  3. ¼ cup pumpkin purée
  4. 1 teaspoon coconut oil
  5. ½ teaspoon ground cinnamon
  6. ½ teaspoon ground nutmeg
  7. ¼ cup pecans
Instructions
  1. In a small bowl, combine all ingredients except pecans.
  2. Make sure treat is warm and toss pecans on top when ready to serve.
A Damn Good Life http://adamngoodlife.com/

What other dishes do you love that use quinoa and pumpkin? We would love to hear about them in the comments below.

Pumpkin Ice Cream

It’s Day 10 of All Things Pumpkin. Yesterday we made No Bake Pumpkin Pie Bars.

Today, we are going to make Pumpkin Ice Cream. I prefer this vegan non-dairy version but feel free to use heavy whipping cream, half and half, or whole milk. 

Let’s dig in.

Pumpkin Ice Cream
Yields 1
Write a review
Print
Ingredients
  1. 1 cup coconut cream
  2. 1 cup almond milk
  3. 1/2 cup coconut sugar
  4. 1 tablespoon pumpkin pie spice
  5. 1/4 teaspoon salt
  6. 2 tablespoons arrowroot, dissolved in 3 tablespoons cold water
  7. 2 cups pumpkin puree
  8. 1 tablespoon bourbon
Instructions
  1. In a large saucepan over medium heat, warm the coconut cream, almond milk, coconut sugar and spices.
  2. Drizzle in the arrowroot-water mixture, whisking vigorously to avoid lumps.
  3. Whisk in pumpkin puree and cook, still whisking, for about 3 minutes, until thick and bubbly.
  4. Pour the mixture into a heat-proof bowl and refrigerator until cold, about 2 hours.
  5. Stir in bourbon into the cold custard, and pour into ice cream maker.
  6. Follow the ice cream maker's instructions.
  7. Move the ice cream into a container to freeze.
A Damn Good Life http://adamngoodlife.com/

Have you ever made pumpkin ice cream?  Or do you buy it from the store? If so, what is your favorite brand?

Pin It on Pinterest