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!
Ingredients
- 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.
