I just want to say a resounding “Thank You” to all of you who “voted” in my dessert post on Tuesday. The “winner” was the Pumpkin Chocolate Cheesecake, with you all anyway. But me, I’m goin’ for the cheesecake for a couple of reasons.
1. I am making most of the rest of the dinner (except the turkey, thanks to my BIL) including my first attempt at homemade dinner rolls and so I need simple desserts. After I started really reading the recipe I realized, that chocolate cheesecake mumbo-jumbo is WAY too complicated. The cheesecake, pretty easy and it can be made the day before.
2. I could NOT STOP thinking about it drizzled with caramel sauce.
So there you have it. Y’all did help me decide. Julie even suggested that I do the cheesecake with chocolate cookie crust and I may explore that possibility cause boy it does sound like a good compromise!
Here’s the Recipe. Please let me know if you try it to. I would LOVE to know!
Pumpkin Cheesecake
For the Crust
2 cups graham cracker crumbs (from 14 graham crackers)
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, melted
For the Filling
1 .25 oz envelope unflavored gelatin
1 8 oz. bar cream cheese, at room temperature
1 15 oz can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
To make the crust:
Heat oven to 400 degrees. In a medium bowl, combine the graham cracker crumbs, sugar and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 t0 10 minutes. Let cool.
To make the filling:
Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
Pour the mixture into the crust and refrigerate, covered until firm at least 2 hours and up to 2 days.
By the way, I got this recipe out of the Nov. 2008 issue of Real Simple magazine.
And here’s a recipe from All Recipes for the caramel sauce that I will be drizzling over this bad boy. (gee, I sure hope it’s as good as I am making it out to be. If not I got pumpkin and pecan pie, right?)
Caramel Sauce
2 cups granulated sugar
1/2 cup water
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
1/2 cup butter
2 teaspoons vanilla extract
DIRECTIONS
COMBINE sugar and water in medium, heavy-duty saucepan; cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil, without stirring, for 10 to 14 minutes, tilting pan occasionally to keep color even until mixture turns a deep caramel color. Remove from heat.
STIR in sweetened condensed milk (mixture will foam up); do not scrape sides of pan. One tablespoon at a time, add 1/4 cup butter, stirring well after each addition. Stir in remaining butter and vanilla extract until smooth.
Oh, now I can’t wait! YUM-O! Only a week to go!
It sure does sound yummy… Not sure what I am making yet.
mm mm mmm mmm mmm mmm
Yummy, I think my butt grew just reading the recipes 🙁
My dad is a cheesecake making expert (he makes three things: mac n’ cheese, sausage peppers & onions, and cheesecake – that’s it) and he uses the chocolate graham crackers for crust fairly regularly and it is divine! Good luck!
Sounds yummy 🙂
I could feel my thighs getting bigger just as I read the directions to make it. YUM!! :o)
Oh funny, I made that Pumpkin Chocolate Cheesecake from BHG and posted about it last week. So, if you DO change your mind read my post 1st. It was good but I would change a couple of things. And very easy!!!!
Hmm I think I’ll make one to and cover it with cherries! Is the recipe for the pumpkin pecan online? Hook a girl up!
yummmooo!!
i can’t believe it’s only a week away!
Wow…pumpkin cheesecake sounds divine!
Wow. That sounds so good, my mouth is watering!!!
I’m partial to ANYTHING with cheesecake!
You made the right choice! Sounds scrumptious…espeically with caramel AND hot fudge drizzled over it? Oh, and if you have leftovers, I’ve be happy to take it off your hands when I see you that weekend. ;o)
I just licked the screen and wiped drool off the keyboard.
That sounds really delicious. Especially with the caramel.
See you at Thanksgiving! I am coming to eat all that yummy stuff!
It all sounds fantastic!
You are making me want to cross the border for an American Thanksgiving…
That sounds sooooooooo good!!!!
Ooooooh, Miss Elaine-ous, this Pumpkin Cheesecake appears to be a recipe that we could almost effort here at the Palace. And that is a beautiful thing!
Thank you for posting it!
tp
🙂
I am with you…..YUM-O!!!
I was going to make a pumpkin pie, boring I know, but my dad bought one. Then I thought..hmm pumpkin cheesecake, I must search for a recipe, and then I found yours! You have saved the day. I will be making it tomorrow!