Pumpkin Cheesecake
Decadent, creamy, flavorful and oh so simple. This cheesecake is so straight
forward to make- great for both beginner and seasoned bakers alike. California
Olive Ranch’s Avocado Blend oil added to the graham cracker crust gives it the
perfect texture and nutty flavor to compliment the ultra rich pumpkin spiced filling.
Easily make this recipe gluten free by subbing for your favorite g/f graham cracker.
Ingredients
For crust
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
3 tablespoons unsalted butter, melted
3 tablespoons California Olive Ranch Avocado Blend Oil
1/2 teaspoon cinnamon
For Filling-
24 oz brick style cream cheese, softened to room temp
3/4 cup coconut or brown sugar
1/2 cup cane sugar
1/3 cup sour cream
1.5 teaspoons vanilla extract
1 cup of pumpkin puree
1 tablespoon pumpkin pie spice
3 large eggs, room temp
Instructions
Preheat oven to 350F.
Add graham crackers to food processor and pulse until fine crumbs have formed.
In a bowl, mix together graham cracker crumbs, butter, cinnamon and California Olive Ranch Avocado Oil Blend. Combine well.
Press graham cracker crust evenly into a 9-inch springform pan.
Bake crust in oven for 8-9 minutes.
Remove crust from oven and let cool while preparing the filling.
In the bowl of a stand mixer, add softened cream cheese and both sugars. Beat on medium speed for 1-2 minutes, stopping to scrape down the sides of the bowl.
Add sour cream to mixing bowl and beat again until incorporated.
Add in vanilla, pumpkin puree, pumpkin spice and mix until combined.
Add in one egg at a time and beat, stopping to scrape down sides.
Pour cheesecake filling into crust and spread evenly.
Bake cheesecake in oven for 1 hour and 35 minutes until center of the cheesecake is set.
Allow cheesecake to cool to room temperature then place in fridge to chill for at least 6 hours or overnight.
Optional- top with fresh whipped cream.