“A Fall Food Must”
- Do you have a favorite food that you associate with fall? This is the time to highlight those yummy fall goodies!
Pumpkin Pie “Frosting”:
- 1 (15 ounce) can pumpkin puree
- 3/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 1/2 tsp. pumpkin pie spice
- 2 eggs
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 2 bars of cream cheese (8 oz each), room temperature
- 1/2 cup plus 2 Tbsp. granulated sugar
- 2 large eggs, room temperature
- 1/3 cup heavy cream
- 1/2 Tbsp. pure vanilla extract
- 1 Tbsp. ground cinnamon
Did you know that they made pumpkin pie spice? We sure didn’t. You can find it in the spice isle. They also make apple pie spice!
Baking and Making Part
To Make Pumpkin Pie Frosting:
Do this first since the cooling time will overlap the cheesecake prep time.
Preheat oven to 425 degrees. In a mixing bowl, whisk together all ingredients until well blended. This will be very soupy, so don’t freak out. It will thicken up. Pour into a greased 9-inch pie pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Remove and let cool, then refrigerate.
To Make Cinnamon Cheesecakes:
Preheat oven to 325 degrees F.
In the bowl of your stand mixer fitted with a paddle attachment, combine the cream cheese and sugar, then mix on medium-speed until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and cinnamon, and mix until smooth. Do not overmix. Pour batter into each crust-prepared baking cup until 3/4 full.
Then place the cheesecake pan in the oven, and bake for about 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it. Turn off the oven and open the oven door slightly for 5 minutes. Then remove the pan and place on a cooling rack until completely cooled.
The pumpkin pie frosting is on the left and the cheesecake on the right. They can both stand alone, but definitely make each other better together.
When ready to “frost” the cheesecakes, remove the pumpkin pie and spoon the filling into a piping bag. We don’t have a piping bag so we just used a ziplock bag. Use as you would regular frosting.
Tom’s much better at frosting then I am so I had him do that part. We did end up just smoothing it out though because the color and the way it laid out it looked like something that came out of the dogs’ butts. I assure you, it is delicious despite the looks. The look of baking, I have not yet perfected…
And there you have it! This is super delicious. We just might eat it all…Tom is obsessed with it.
This dessert screams fall, and it may make an appearance again this season!
Thanks to Gimme Some Oven for the recipe!
Now it’s time for you to share your fall recipe!
Link up below by clicking the little smiley face dude! The link will stay open until October sometime.
Be sure to come back on Thursday for the next Link Up! The theme is “An Autumn Creation.” You can see the full schedule here.
Check out my partner!
That looks amazing! My husband isn’t a huge fan of cheesecakes, but I love them. So I guess I’ll be eating most of it myself…darn.
Maybe with the pumpkin pie frosting he might actually enjoy it! It doesn’t taste like your typical cheesecake! It’s super yummy!
Yum yum yum! Looks so good 🙂