Just before Thanksgiving I saw a Wholefoods' recipe for Pumpkin Pie Cheesecake. Not being a fan of pumpkin pie because I don't care for all the spices, I thought it would be nice to try something a little different. However, I forgot to buy the cream and had to postpone the attempt.
Yesterday, I finally decided to make my own pumpkin pie cheesecake. Because I wanted to be a bit quicker and wanted the recipe to be a little more to my tastes, I made a few adjustments. My husband, who had been skeptical of the original recipe's potential, even had to admit that my take on it turned out quite well.
So here's the recipe for a quick and easy pumpkin pie cheesecake.
1 graham cracker crust (I bought mine from the store, but you could always make your own.)
1 cup pumpkin purée (I used homemade)
1 (8-ounce) package Neufchâtel or cream cheese
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup + 2 tablespoons light brown sugar
1/2 cup heavy whipping cream
toasted pecans, finely chopped (optional)
grated chocolate (optional)
In a large bowl, beat together pumpkin, Neufchâtel, 1/2 cup brown sugar, vanilla, and cinnamon until smooth and creamy. Pour evenly over crust; set aside.
In a large bowl, beat cream and 2 tablespoons brown sugar until stiff peaks form. Spread it evenly over the pumpkin mixture. Cover and chill for 8 hours, or overnight.
Top individual slices with a choice of chopped pecans, grated chocolate, or sprinkled cinnamon.