Gotta join the Pumpkin Craze


It’s officially October, and even though its still 90 degrees in Florida, pumpkin everything is everywhere, and people can not get enough of it. I won’t lie, the day Pumpkin Spice came out at Starbucks I was there… I was also there to buy the first bag of mallocreme pumpkins at Wal*Mart, and as soon as I find a pumpkin patch in this sweltering state I will be at one. So today for a delicious treat, we’ll be making pumpkin pie cheesecake. Super simple, really delicious, and it’s what’s in right now so why not?

To start we have the Pumpkin Pie Cheeseake Crust:

2 tbsp. almond milk
16 cinnamon sugar graham crackers
1/2 cup melted butter
1/2 cup vanilla roasted almonds
3 tbsp. brown sugar


Finely crush your graham crackers. A hammer makes it easy and gives you a mini arm work out.

1. Mix all your ingredients in food processor; pulse until blended
2. Press onto bottom and up a little of the sides of greased pie dish.

I left my pie dish with my mother, so to improvise we’ll make mini cheesecakes using a muffin tin

Chill in fridge until pie filling is ready

cheesecake filling ingredients

1 can of pumpkin
3 (8oz) packages cream cheese
3 eggs
1/2 cup sour cream
2/3 cup brown sugar
1/4 pure cane sugar
1/4 tsp salt
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 tbsp vanilla extract

1. Blend cream cheese until smooth
2. Beat in eggs, sugars, and sour cream
3. Beat in pumpkin and vanilla extract
4. Blend in remainder of dry Ingredients

5. Mix until as smooth as possible, filling should have great color to it.


Add to chilled pie crust


For a full sized cheesecake you’ll want to bake for 60 min at 325 and then chill for 8 hours.

For my baby ones I’m baking for 30 min on 350 and chilling in fridge for 4 hours

Pop out and top with whipped cream and a cinnamon sugar sprinkle and enjoy. I know I’m about to! 😉


Cinnamon, Spice and everything nice,

About britaknee

I'm Brittany, I love my bbz (James & Cash) clothes, glitter, mud, glitter, PBR, making stuff, and freedom.
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