A decadent dessert that's worth every bite! Swap caramel sauce for Datehini drizzled on top to enhance the creamy fall flavors.
PUMPKIN CHEESECAKE
Serves 8
Ingredients:
- 1 pre-baked graham cracker pie crust or make your own using 1 cup crushed graham crackers, 1 cup crushed walnuts, & 3-5 Tbsp butter
- 24 oz cream cheese
- ½ cup sour cream
-
1 cup PurDate sugar
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 5 eggs + 2 egg yolks
- 1 ½ cup pumpkin or 14-15oz can (pureed)
- ¾ cup cookie crumbs or graham crackers
- ¾ cup almonds or walnuts, toasted & crushed
- 5 Tbsp butter melted
-
3 Tbsp PurDate date sugar
- Datehini Cinnamon or Original, to spread on top
Directions:
- Mix all ingredients for the crust together and press into the bottom of a 9-inch spring form pan or purchase a pre-baked crust.
- Bake 10-12 minutes in oven preheated at 300 F until it begins to turn brown and smells toasted. Let cool completely before adding filling.
- Beat cream cheese until fluffy. Run 1 cup of PurDate sugar through a sieve. Add the sugar and spices to the mixture. Beat until combined.
- Add eggs, one at a time, mixing well. Add sour cream. Stir in pumpkin.
- Pour into cooled crust. Bake for 10 minutes at 500 F then reduce heat to 200 degrees and continue baking 50-60 more minutes until the center of the cheesecake registers 150F.
- Cool 1 hour on a wire rack. Run a paring knife around the cake to loosen it from the pan. Refrigerate 3 hours. Lasts up to 4 days.
- Drizzle preferred Datehini over the top of cheesecake and sprinkle with walnuts, pecans or chocolate chips. Refer to our caramel sauce recipe or, if you are in a crunch for time, drizzle date syrup on top.
