Put this pumpkin cheesecake recipe on your Thanksgiving menu

This pumpkin cheesecake is from Kelowna's Sweet Romance bakery and it Is absolutely amazing. If you don't have time to make your own - or don't feel like it - this is what you need.

Pumpkin pie meets cheesecake in this recipe and the result is so delicious.

This recipe can be made up to two days ahead allowing you to check dessert off of your Thanksgiving menu early.

Ingredients:

For crust:

3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted

For filling:

1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 Tbsp heavy cream
1 tsp vanilla
1/2 cup granulated sugar
1 Tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp nutmeg, freshly grated
1/2 tsp ground ginger
1/2 tsp salt
3 (8-ounce) packages cream cheese, at room temperature

For topping:
2 cups sour cream
2 tablespoons granulated sugar
Optional: 1 Tbsp local whiskey
Garnish: pecan halves

Make crust:

Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:

Put oven rack in middle position and Preheat oven to 350°F.
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and whiskey (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes more.

Cool completely on rack, about three hours. Chill, covered, until cold, at least four hours. Remove side of pan and bring to room temperature before serving.

Make up to two days ahead!


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