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Happy National Pumpkin Cheesecake Day ! Here is is the list of ingredients and steps you need to join the celebration :


  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (42g) packed brown sugar
  • 1 tsp ground cinnamon


  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 15 oz can pureed pumpkin
  • 1/4 cup (58g) sour cream
  • 1/2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp cloves
  • 1/4 tsp ginger
  • 4 large eggs, room temperature


  • In a bowl, combine crust ingredients and mix until “dough” forms. Press evenly into the bottom of the pan. Bake 8 minutes.
  • For streusel, using the same bowl as the crust, stir together brown sugar, white flour, oats and cinnamon. Add in butter and vanilla. Mix until combined. Set aside.
  • In another bowl, combine cream cheese, (room temperature is important for smoothness, microwaving will give it a bumpy texture) sugar, vanilla and salt. Beat with mixer until smooth and creamy. Add in eggs one at a time. Beat until combined.
  • Remove 1 1/2 cups of mixture. Pour over prepared crust.
  • Add canned pumpkin, cinnamon and pumpkin pie spice to remaining cheesecake mixture and stir until combined.
  • Being careful not to combine layers, gently pour the pumpkin layer on top of the plain layer. Top with streusel. Bake 30 minutes or until cake is set. (ADT note: It took about 40 minutes in my oven.)
  • Allow to cool for about an hour. Refrigerate an additional 1-2 hours minimum before serving. Top each bar with caramel.




Livingston Gardens Apartments

North Bruswick, NJ 

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