Pumpkin Cheesecake

This pumpkin cheesecake recipe is so creamy and smooth and tastes like fall! It’s so easy, so delicious, and one your family will want over and over!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

My favorite thing about this time of year is pumpkin. Pumpkin patches, pumpkins for decorations, and most importantly, pumpkin-flavored everything.

You can pair pumpkin with vanilla, chocolate, or caramel, and you can put it into drinks, cookies, cupcakes, pies, and most importantly, cheesecake.

Last year I went through probably a dozen bottles making Pumpkin Spice Steamers every morning. I don’t drink coffee, so I love adding International Delight Pumpkin Pie Spice creamer to hot milk. And if I did drink coffee, I know I would add it to every cup I got my hands on. It’s amazing. A creamy swirl of season spice flavors inspired by pumpkin pie. I mean does it get much better than that? No, folks, it doesn’t.

This year I decided I wanted to get a little more creative in how I used my creamer and I added it to cheesecake. Yeah. You thought cheesecake couldn’t get any better? Well now it tastes like pumpkin. PUMPKIN CHEESECAKE. Bam.

This recipe was pretty simple, and it definitely didn’t require any complicated skills. So everyone can make it, and everyone can enjoy it. Double bam.

In our house, the crust is not considered second-class, so I added more graham crackers and make it extra thick. I know the Mister was especially pleased. And it added the perfect complimentary flavor to the pumpkin.

Even before I tasted the final product I couldn’t help but think about how excited I am for the holidays. And thanks to International Delight and my fabulous baking skills, I now have another incredible recipe to help create memorable moments.

To make this delicious delicacy, first crush up some graham crackers (if you have any pent-up aggression, now is the time to let it out).

Mix 2 cups of crushed graham crackers with 1 Tablespoon of sugar and 1/4 cup melted butter. Get it all nice and gooey, and then press it into the bottom of a springform pan.

Next, use a hand mixer to whip up 4 8 ounce blocks of softened cream cheese. You want them to be fluffy and completely chunk-free by the time you are done. Then add 2 Tablespoons of corn starch and 3/4 cups of sugar. Blend again. Add in 2 eggs, one at a time, then 1/3 cup sour cream, 3/4 cups of your International Delight Pumpkin Pie Spice creamer, and 1/8 tsp. pumpkin pie spice. You don’t need a lot of the spice because the creamer really does the job. But I like the way it looks in the finished product.

ANYWAY, mix those all up nice and smooth and pour into your springform pan right on top of the graham cracker crust. Pop it in the oven at 325 degrees for 90 minutes. When the timer goes off, turn off the oven, open the door, and let it sit for a few more minutes. Then remove and let sit until it’s cool enough to put in the refrigerator. Putting it in the fridge at the end really helps it get that cheesecakey-texture.

After about an hour, you are all set to enjoy the most amazing cheesecake ever. And yes, I am being serious. It’s fantastic.

Yield: 1 cheesecake

Pumpkin Pie Cheesecake

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

This pumpkin cheesecake recipe is so creamy and smooth and tastes like fall! It's so easy, so delicious, and one your family will want over and over!

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Ingredients

• 2 c. crushed graham crackers
• 1 Tbsp. sugar
• 1/4 c. melted butter
• 4 blocks 8 oz. cream cheese, softened
• 2 Tbsp. corn starch
• 3/4 c. sugar
• 2 eggs
• 1/3 c. sour cream
• 3/4 c. International Delight Pumpkin Pie Spice creamer
• 1/8 tsp. pumpkin pie spice

Instructions

1. Mix crushed graham crackers with 1 Tbsp. sugar and 1/4 cup melted butter.
2. Press into the bottom of a springform pan.
3. Using a hand mixer, whip your cream cheese until fluffy and chunk-free.
4. Add corn starch and 3/4 c. sugar. Blend until smooth.
5. Add in eggs, one at a time, blending after each addition.
6. Add in sour cream, creamer, and pumpkin pie spice. Blend until smooth.
7. Pour into your springfoam pan and bake at 325 degrees for 90 minutes.
8. When the timer is done, turn off the oven, open the door, and let it sit for 10 minutes.
9. Remove from oven and let sit until cool enough to place in refrigerator.
10. Refrigerate for 1 hour, then serve.

International Delight Pumpkin Pie Spice is the ultimate way to make your morning cup of milk (or coffee!) perfect, and now it is the ultimate way to perfect your cheesecake. You’re welcome.