pumpkin cheesecake recipe

Yep, two posts in one day! I had to share this recipe that i found for pumpkin cheesecake. It is so yummy and it will make your kitchen smell A-MAZ-ING!!!

Preheat oven to 350. Crush up vanilla wafers and melted butter (you can also combine ground pecans, but with my allergies i can't). I originally used 45 wafers and 1 stick butter, but ended up using more. Press cookie mixture into bottom of cupcake liners, or directly into bottom of a pan.

blend 2 pounds of cream cheese (cut up and softened) until smooth. Add 1 cup packed light brown sugar to cream cheese and blend until combined.

Add 6 eggs, one at at time, until incorporated, then blend in 1/2 cup heavy cream. Add 1/2 cup flour, a pinch of salt, and 1/2 teaspoon ground cinnamon.

add pure vanilla extract (recipe says 1 teaspoon, but if you're like me, the 2 ingredients I don't ever measure are peanut butter and vanilla).

pour filling over cookie crust. bake until cheesecake is set, at least 45 minutes for cupcakes and 1 hour 15 minutes for whole cake.

I tend to be messy in the kitchen as you can see. :)

Bam! Pumpkin cheesecake! (Yes, it's an Emeril recipe.) Enjoy the cheesecake and especially the smell. Enjoy! Let me know if you make it and what you think.