Hello Sweeties! T.J. here again from Sugar Blossoms bringing you THE ULTIMATE PUMPKIN CHEESECAKE RECIPE, my all-time FAVORITE pumpkin recipe.
I get requests for this little number year-round,
but especially during fall.
(The last one I made only lasted a few hours!)
Here’s how to dazzle your tastebuds:
Image may be NSFW.
Clik here to view.
And this is how each step looks:
Be sure to really pulverize those cracker crumbs! They should be quite powdery.
The combination of the two crackers adds a hint of saltiness that take this dessert to a whole ‘nother level!
Blend the cream cheese for several minutes. It shouldn’t have large chunks but be smooth and creamy.
It can be a little tricky to tell when a cheesecake is done. It should have a firm but wobbly center. If you have a cooking thermometer, the ideal temp is 160* to 165*. Baking too long will cause large cracks across the center. Let it cool to room temperature before refrigerating.
I serve mine with whipped topping.
(I was reserved in my photo to showcase the cheesecake. I usually cover the ENTIRE top of my slice with whipped cream!)
Let me know how it turns out for you and your little turkeys!
You may also like to add these DIY Chalkboard Acorns to your Thanksgiving table:
The post The Ultimate Pumpkin Cheesecake Recipe appeared first on The Inspiration Network.
