Easy and Delicious Pumpkin Cheesecake Recipe | MATT AND BLUE
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Mama Dallasâ Pumpkin Cheesecake
Crust:
Half a box of Graham Cracker Crumbs
1 cup of sugar
3/4 stick of butter (room temp)
Filling:
4 8oz boxes of cream cheese (room temp)
1 cup of sugar
4 eggs (room temp)
15oz can of pumpkin
1/4 cup heavy cream
Juice of one lemon
8oz sour cream
Pumpkin Pie Spice to taste ( prob about a tablespoon)
Preheat that oven to 325. Line the bottom tray of your springform pan with tin foil. Make sure you line it well or you will end up with a puddle of butter at the bottom of your oven. In a large bowl mix the graham cracker crumbs, sugar and butter. Spread the mixture over the bottom and up the sides of the pan. Get those corners nice and packed in. Place in oven and bake for 10 mins.
While the crust is baking lets make some filling, but note that when the crust comes out you need to raise the temp on your oven to 350. In a large bowl mix the cream cheese and sugar until fully blended. Next mix in the eggs. Add the pumpkin, heavy cream, lemon juice, sour cream and pumpkin pie spice. Mix it all up. Give that delicious smelling batter a taste. Add more pumpkin pie spice if needed. By now your crust should be out and hopefully had a bit of time to cool. Fill that crust with your batter. Pop it in your over thatâs now preheated to 350. Let it bake for 45 mins. If you check it and it is still really jiggly then put it back in a for a few more minutes.
Now you have a fall dessert just begging to be eaten. Enjoy.
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We post new videos every Tuesday. Check in for vlogs, exploration and some stupid fun times.
Two guys on a mission to spread love and positivity. At our side is our super cool 3 year old son Crow.
We are all about that family life. That adventure life...and music and film and art...well you get it.
Welcome to the family.
Thanks to HelloFresh.com for supporting our channel. Get $30 off your first order by using code âmattblue30â http://bit.ly/2oizNkE
Mama Dallasâ Pumpkin Cheesecake
Crust:
Half a box of Graham Cracker Crumbs
1 cup of sugar
3/4 stick of butter (room temp)
Filling:
4 8oz boxes of cream cheese (room temp)
1 cup of sugar
4 eggs (room temp)
15oz can of pumpkin
1/4 cup heavy cream
Juice of one lemon
8oz sour cream
Pumpkin Pie Spice to taste ( prob about a tablespoon)
Preheat that oven to 325. Line the bottom tray of your springform pan with tin foil. Make sure you line it well or you will end up with a puddle of butter at the bottom of your oven. In a large bowl mix the graham cracker crumbs, sugar and butter. Spread the mixture over the bottom and up the sides of the pan. Get those corners nice and packed in. Place in oven and bake for 10 mins.
While the crust is baking lets make some filling, but note that when the crust comes out you need to raise the temp on your oven to 350. In a large bowl mix the cream cheese and sugar until fully blended. Next mix in the eggs. Add the pumpkin, heavy cream, lemon juice, sour cream and pumpkin pie spice. Mix it all up. Give that delicious smelling batter a taste. Add more pumpkin pie spice if needed. By now your crust should be out and hopefully had a bit of time to cool. Fill that crust with your batter. Pop it in your over thatâs now preheated to 350. Let it bake for 45 mins. If you check it and it is still really jiggly then put it back in a for a few more minutes.
Now you have a fall dessert just begging to be eaten. Enjoy.
FOLLOW US
https://twitter.com/themattdallas
https://twitter.com/bluehamilton
https://instagram.com/mattdallas
https://instagram.com/bluehamilton
https://www.facebook.com/Matt-Dallas-598110536931337/
https://www.facebook.com/Blue-Hamilton-193323424124923/
SNAPCHAT
dallasdoes
bluehamilton
SOUNDCLOUD
bluehamilton
We post new videos every Tuesday. Check in for vlogs, exploration and some stupid fun times.
Two guys on a mission to spread love and positivity. At our side is our super cool 3 year old son Crow.
We are all about that family life. That adventure life...and music and film and art...well you get it.
Welcome to the family.
