There is nothing better than the changing leaves in cooler climates.  It’s a time for harvesting pumpkins and preparing for gatherings with friends and family. No cold nose for this Florida girl, but I can’t get enough of the autumnal flavors!  In the spirit of the season, I wanted to share my pfavorite recipe for fall – Pfeffersnaps Crust Pumpkin Cheesecake. It’s a guaranteed crowd pleaser, so don’t hesitate to try it out on your friends and family this holiday season. I speak from experience when I tell you it’s sure to impress! My secret recipe is below. Oh, yum!

Pfeffersnaps Crust Ingredients:

  • 1 1/2 cups pulverized Pfeffersnaps (approximately 15)
  • 1/4 cup all-purpose flour
  • 1/4 cup melted butter

Pumpkin Filling Ingredients:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°

Pfeffersnaps Crust:

  1. In medium bowl, combine Pfeffersnaps crumbs and flour
  2. Add melted butter
  3. Press down flat into a 9-inch springform pan and set aside
  4. Bake at 350° for 10 minutes. Pour off any excess butter.

Filling:

  1. Beat cream cheese until smooth
  2. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices
  3. Add flour and vanilla
  4. Beat together until well combined
  5. Pour into crust
  6. Spread out evenly and place in oven for 1 hour
  7. Remove from the oven and let sit for 15 minutes
  8. Cover with plastic wrap and refrigerate for 4 hours

 

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