Lifestyle

This Evil Pumpkin Cheesecake Is So Good, It’s Scary

It would surprise many people to know that I have some seriously mad skills in the kitchen.

One look at me and you’d think my best recipes include mixing ammonia and bleach, possibly while wearing a tinfoil hat. Despite this impression, I make a pumpkin cheesecake that has been declared a menace to Western civilization by both Florine Mark and the Vatican.

This fall recipe is suitable for everything from a Halloween party to replacing the traditional pumpkin pie at Thanksgiving. Here’s how to make the perfect pumpkin cheesecake:

The Crust

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter
  • 1/4 cup granulated sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt the butter.
  3. Combine the graham cracker crumbs and melted butter. Mix until the crumbs are saturated with the butter and clump together.
  4. Press the graham cracker/butter mix into the bottom of a 9-inch springform pan.
  5. Bake at 350 degrees for 10 minutes.
  6. If the edges are a light brown, the crust is done. Remove from the oven and cool on a wire rack for 10 minutes (keep oven on).

The Filling

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter
  • 1/4 cup granulated sugar
  • 3 (8-ounce) packages cream cheese
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 (30-ounce) can of 100 percent pure pumpkin puree (Kroger brand is as good as any name brand)
  • 2/3 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Using a stand mixer, beat cream cheese, granulated sugar and brown sugar in a large mixing bowl until fluffy.
  2. Beat in eggs, pumpkin and evaporated milk. Use about 2/3 of the pumpkin puree.
  3. Add cornstarch, cinnamon and nutmeg; beat well and pour into crust.
  4. Bake for 55 to 60 minutes or until the edge is set, but center still moves slightly.
  5. Remove from the oven and place on a wire rack.

The Topping

Ingredients

  • 1 (16-ounce) container sour cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Combine sour cream, granulated sugar and vanilla extract in a small bowl.
  2. Mix well with a wire whisk.
  3. Spread over the surface of the warm cheesecake.
  4. Bake for 5 minutes.
  5. Cool on wire rack for 30 minutes.
  6. Refrigerate for several hours or overnight.

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This Evil Pumpkin Cheesecake Is So Good, It’s Scary