We played on the beach as much as the boys could handle, considering their young age. Ashton was more into the water, while Brooks preferred hanging in the sand. It was a great trip and it was fun to introduce the boys to Hilton Head Island – the beach I’ve been going to with my family since I was a child. I imagine many more family trips there in our future.
To get started with this pumpkin cheesecake, you’ll make the crust. It’s a classic graham cracker crust – with a twist. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake.
INGREDIENTS
CRUST
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (42g) packed brown sugar
- 1 tsp ground cinnamon
PUMPKIN CHEESECAKE
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 15 oz can pureed pumpkin
- 1/4 cup (86g) sour cream
- 1/2 tbsp vanilla extract
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 4 large eggs, room temperature
CREAM CHEESE WHIPPED CREAM
- 4 oz (113g) cream cheese, room temperature
- 3/4 cup (ml) heavy whipping cream, cold
- 6 tbsp (g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Chopped pecans
- Pumpkin candies
INSTRUCTIONS
CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- ........................................
for full instruction please see : www.lifeloveandsugar.com
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