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Pumpkin Beer Cheesecake

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)
4 eggs
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

Step 1:
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.

Step 2:
Mix together the cream cheese and sugars, then slowly beat in the eggs and vanilla. Set one cup of this mixture aside.

Step 3:
Add in the canned pumpkin, spices, and beer to the cream cheese mixture. Once mixed, pour into the crust of the spring form pan.

Step 4:
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.

Step 5:
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.

About Audrey

Audrey is a Digital Geek & Web Designer, Michigan State University Alumni, Professional Traveler, Craft Beer Drinker, Foodie, Wine Lover, and the Co-Founder of Drink Michigan.
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