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Home » Desserts » Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

November 20, 2012 by Kristi Leave a Comment

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Happy Thanksgiving Everyone!

I’d planned to make you a Green Tomato & Cranberry Cobbler dessert today that you could share at your holiday table.  It’s colorful, festive, and something different.  Unusual.  But, still absolutely spot-on delicious.  But…my store didn’t have the ingredients so I had to come up with a back-up plan.  Apparently green tomatoes aren’t “popular” any more, so you have to special order them.  Who has time to think and pre-plan for that?  Not me!  I don’t know about you, but the holidays can be hectic enough without having to worry about pre-ordering ingredients.

However, I am happy to say…I found something I’ve been looking for, for a long, long time!

Tada!

Pumpkin Spice Hershey’s Kisses.  What’s not to love?

Seriously, I was so excited, I wanted to do a happy dance right there in the store.  Don’t laugh!  I’d seen recipes floating through Pinterest, and all I could think is – where are people getting those?  I want some!  So, you can imagine how excited I was to see them in my very own store.

This recipe called for a pre-made graham cracker crust, which you could certainly use.  But, here at CJ, we kind of like to do our own thing – so I’ve included a homemade crust that I think paired beautifully and is a perfect accompaniment to this creamy treat.

Enjoy!

Print Recipe

Pumpkin Spice Cheesecake

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Desserts
Servings: 6 -8
Author: CJ

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1/2 cup pecans finely chopped
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup 1/2 stick real butter, unsalted, melted

Filling

  • 2 packages 8 oz. each cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 38 - 40 Pumpkin Spice Hersheys kisses unwrapped
  • 1 tablespoon milk

Instructions

  • Heat oven to 350 degrees.
  • For the crust, mix crumbs, pecans, sugar, cinnamon and butter. Press into the bottom of a 9" springform pan. Bake for 10 minutes in pre-heated oven, then remove it to cool.
  • For the filling, beat cream cheese, sugar and vanilla in a mixer on medium-low speed until smooth. Add eggs, one at a time, until mixed in thoroughly.
  • Divide batter, and set aside 1/4 of the mixed batter. Spread the remaining 3/4 batter into the graham cracker crust.
  • Place the candies in a microwave-safe bowl, and microwave on MEDIUM (50%) for 1 minute. Stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating until candies are melted and smooth when stirred.
  • Blend reserved cheesecake batter into the melted candy mixture and mix well.
  • Slowly blend the milk into the candy mixture.
  • Drop candy mixture by heaping teaspoons onto vanilla batter in the springform pan.
  • Gently swirl mixture around with a knife to achieve desired marble effect.
  • Bake 30 - 35 minutes or until center is almost set.
  • Remove from oven to wire rack, and cool completely.
  • Cover and refrigerate until chilled.

 

Filed Under: Desserts Tagged With: cake, cheese, cheese cake, cheesecake, dessert, desserts, hersheys, holiday, inspiration kitchen, pumpkin, pumpkin spice, recipe, seasonal, spice

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Hi, I'm Kristi. If you're here because you love food like I do, you're in for a treat! I want to entertain, inspire & encourage you to take risks in the kitchen. Come join me! Learn More →

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