Pumpkin. Beer. Cheesecake. Need I say more? Yep, these three things do go together, and are surprisingly amazing. The pumpkin really changes up the consistency, making it a lot lighter than a normal cheesecake. I love making cheesecakes, they just take up a bit of time. And I also always end up with a crack in the top, but I don’t feel like messing with the water bath and all that. I don’t care what it looks like, so long as it tastes yummy! And this one did for sure!
32 oz of cream cheese
1/2 cup of dark brown sugar
3/4 cup of regular sugar
15 oz can pumpkin (not pumpkin pie mix)
1/2 tablespoon of vanilla
1/2 cup of New Holland Ichabod Pumpkin Beer
1 1/2 teaspoons of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/4 teaspoon of cloves
1/4 teaspoon of allspice
1 package of cinnamon graham crackers
tablespoon of brown sugar
1/4 cup of Pumpkin Beer
1 teaspoon of ginger
4 tablespoons of melted butter
Preheat the oven to 350 degrees. Smash up the graham crackers and empty the crumbs into a spring form pan. Stir in the melted butter, brown sugar and beer. Push into the pan until the bottom is covered, then sprinkle on the ginger. Bake the crust for 8 minutes, then cool and turn the oven down to 325.
Mix together the cream cheese and sugars, then slowly beat in the eggs and vanilla. Set one cup of this mixture aside.
Add in the canned pumpkin, spices, and beer to the cream cheese mixture. Once mixed, pour into the crust of the spring form pan.
Take the cup of cream cheese mixture and drop spoonfuls into the spring form pan mix. Then take a knife and run it through the mixture to make a marbled effect.
Bake this bad boy for an hour and a half, then turn the oven off, and let the cheesecake sit in another hour. Take it out to cool, and refrigerate for several hours before serving. I topped mine with a chocolate caramel sea salt drizzle and a little whipped cream.