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Iced Caramel Pumpkin Macchiato

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Iced Caramel Pumpkin Macchiato is delicious fall inspired cold coffee drink made with espresso, vanilla almond milk, pumpkin pie syrup and caramel sauce. 

September is here which means PUMPKIN SPICE EVERYTHING is happening and I can’t lie- I don’t hate it! A favorite Starbucks treat of mine is the Iced Caramel Pumpkin Macchiato off the “secret” fall menu and of course I had to figure out how to make it at home. This coffee beverage is crazy good and perfect for September when it is still too warm outside for hot beverages but offers those comforting flavors like pumpkin and caramel going into the fall season. 

You may also enjoy this recipe for a Homemade Caramel Vanilla Iced Coffee. 

Iced Caramel Pumpkin Macchiato

Iced Caramel Pumpkin Macchiato is strong with espresso to put some pep in your step with a delicious hint of pumpkin pie flavoring and sweet caramel sauce throughout. I prefer to use vanilla almond milk in my macchiatos, however you can substitute for any milk, soy or coconut milk to fit your personal preference. 

How to Make Espresso without the Espresso Machine

You do not need a fancy espresso machine to make this drink. If you do have an espresso machine- great! If not, instant espresso also works. Simply follow the instructions on the back of the label. I have also used instant coffee. No, instant espresso and instant coffee are not the same. Instant espresso is a more concentrated powder. If using instant coffee, place 2 heaping Tablespoons into 2 ounces very hot water and stir until powder is absorbed. The taste is slightly different but works in a pinch. 

Iced Caramel Pumpkin Macchiato, how to make a macchiato at home, iced macchiato, starbucks copycat caramel macchiato, iced coffee recipe, drinks for fall
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Iced Caramel Pumpkin Macchiato

Iced Caramel Pumpkin Macchiato is delicious fall inspired cold coffee drink made with espresso, vanilla almond milk, pumpkin pie syrup and caramel sauce. 
Course drink
Keyword caramel, coffee, drink, espresso, pumpkin
Prep Time 5 minutes
Servings 1 Macchiato
Author Amber

Ingredients

  • 1 1/2 Tablespoons pumpkin pie syrup
  • 1 Tablespoon caramel sauce
  • 3/4 cup vanilla almond milk **
  • 2 shots espresso
  • ice

Instructions

  • Prepare your espresso with either an espresso machine or an instant espresso powder. Two shots of espresso equals 2 fluid ounces.
  • Fill a glass with ice.
  • Add 1 Tablespoon of caramel sauce and 1 1/2 Tablespoons pumpkin pie syrup.
  • Pour 3/4 cup- 1 cup almond milk over top.
  • Pour the espresso shots over top.
  • Stir and drink.

Notes

**You can substitute almond milk for milk of preference. 2% milk, coconut milk and soy are some alternatives. 

Pumpkin Sugar Cookies {+ How to Freeze Cookies}

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PrepSealSave #CollectiveBias

Pumpkin Sugar Cookies are made with pumpkin puree, pumpkin spice and basic sugar cookie ingredients such as sugar, butter and flour. Add a cinnamon cream cheese frosting and these cookies are guaranteed to be a hit! I am also sharing multiple ways to freeze cookies with the FoodSaver® FM3941 Vacuum Sealing System so you can get a start on that holiday baking early.

The holiday season is crazy around here, just as I assume it is in every household! Between Christmas shopping, work, kids, seasonal activities and holiday gatherings with friends and family, time is limited. However, no matter the time constraints, there is no skimping on the seasonal baking. Time to stop by Costco to gather up my supplies in bulk!

FoodSaver® FM3941

Utilizing the FoodSaver® FM3941 is great way to schedule out the holiday hours better by prepping some foods ahead of time. Plus, you can use this for so much more than just holiday baking. FoodSaver® is the solution to save food, save time and save money year round. Keep your food fresh up to 5x longer than with other storage methods saving you up to $2,700 yearly with the ability to buy in bulk and reducing waste.

The FoodSaver® FM3941 is great for: 

  • Keeping food fresh in the freezer or refrigerator with an airtight seal.
  • Vegetables
  • Fruits
  • Baked Goods- for soft, cakey textures try the FoodSaver® Canister so your baked goods hold their shape.
  • Liquids such as gravy and soups.
  • Coffee grounds
  • Hard cheese
  • Marinate- not only can you freeze meat but you can get an amazing marinade in minutes, instead of hours, using the Quick Marinate Mode.
  • Cooking meat- by taking all of the air out, you can ensure your meat will be cooked evenly throughout.

Click HERE for more information!

America’s #1 vacuum sealing solution is the FoodSaver®. The FoodSaver® System includes vacuum seal bags, vacuum zipper bags and containers designed to work together with vacuum sealers for optimal performance. They are best for long-term freezer storage, blocking out air and helping to prevent freezer burn.

Costco is the place to go for your FoodSaver® FM3941!

Get $40 OFF the FM3941 Vacuum Sealing System.

Get $10 OFF FoodSaver® Bags and Rolls Value Pack.

(Discount good this November. Must have Costco membership.)

Pumpkin Sugar Cookies

Time for some baking!

These Pumpkin Sugar Cookies are everything you expect from a delicious sugar cookie. They are buttery, soft and chewy but with a little addition of pumpkin flavor from pumpkin puree and pumpkin spice to give these cookies a special touch. A cinnamon cream cheese frosting is spread over the top and balances out the pumpkin flavor nicely. Pumpkin and cinnamon are always better together after all and you will love them in this cookie.

The base of these Pumpkin Sugar Cookies is like any other sugar cookie with equal parts sugar and butter. The sugar and butter are beaten together until really creamy and smooth. Add an egg yolk, vanilla extract, and pumpkin are added and mixed in. Stir the remaining dry ingredients together in a separate bowl and slowly add to the butter mix beating until smooth again.

Place the cookie dough into refrigerator for at least 30 minutes and then bake according to instructions below.

These Pumpkin Sugar Cookies smell ahhhh-mazing! A light sugary-pumpkin scent will fill your home and make it smell like the holidays are here.

I want to say the cinnamon cream cheese frosting is optional but is it, really? Frosting is always a good idea in my book and the cinnamon with pumpkin spice are so lovely together that I think you would be missing out if you skipped the frosting over top. The cinnamon cream cheese frosting is just some cream cheese and butter beat together until smooth and then add in ground cinnamon and vanilla extract. The confectioners sugar is then added in slowly in increments and beat until you have this amazing creamy frosting.

Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting
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#ad #CollectiveBias #PrepSealSave Pumpkin Sugar Cookies, How to freeze cookies, FoodSaver System, Holiday cookies

Pumpkin Sugar Cookies are made with pumpkin puree, pumpkin spice and basic sugar cookie ingredients such as sugar, butter and flour. Add a cinnamon cream cheese frosting and these cookies are guaranteed to be a hit!

Yields: 2 dozen

  • Pumpkin Sugar Cookies
  • 1.5 cups granulated sugar
  • 1.5 cups unsalted butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 2.5 cups flour
  • .5 teaspoon baking powder
  • .5 teaspoon salt
  • 1.5 teaspoon pumpkin pie spice
  • Cinnamon Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 16 ounces confectioners sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  1. In a large mixing bowl, add 1.5 cups granulated sugar and 1.5 cups softened butter. Use a hand or stand mixer to beat thoroughly for 3-5 minutes.
  2. Add egg yolk, teaspoon vanilla extract and .5 cup pumpkin puree. Beat until smooth and creamy.
  3. In a separate bowl, add the flour, salt, baking powder and pumpkin spice together and mix all those dry ingredients.
  4. Add the dry ingredients with the wet in increments and beat until thoroughly blended.
  5. Cover and place dough into refrigerator for 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Remove cookie dough from refrigerator and spray a baking sheet with non-stick spray.
  8. Use a cookie scoop to portion the cookies and place onto baking sheet giving space between each.
  9. Bake for 15-17 minutes.
  10. Place on a cooling rack.
  11. Once cooled, begin the frosting. In a large mixing bowl, add 1/4 cup softened butter and 8 ounce block of cream cheese. Make sure the cream cheese has been sitting out for awhile to warm up and is not straight from the refrigerator. Use a hand or stand mixer to beat the butter and cream cheese together until smooth and creamy.
  12. Add the teaspoon of cinnamon and vanilla extract. Beat again.
  13. Add the confectioners sugar in increments and beat until the frosting is creamy.
  14. Frost each cookie and serve or store in refrigerator until serving.
  • Preparation time: 60 minutes
  • Cook time: 17 minutes

How to Freeze Cookies

FREEZE BAKED COOKIES

To freeze baked cookies, start by freezing the cookies on a cookie sheet for one hour to harden. Your cookies should be cooled and non-frosted before placing into freezer.

Once frozen, make a FoodSaver® Bag:

  1. Turn the latch to OPEN position.
  2. Place a roll inside and pull out enough bag material to make the first sealing strip.
  3. Turn the latch to ON.
  4. Press the SEAL button. Light will turn off when seal is complete.
  5. Turn the latch to OPEN position and pull out enough bag material for the desired length you want your bag to be and close the lid.
  6. Turn the latch to ON.
  7. Press the SEAL button to make the seal for your next bag and slide the bag cutter across.

Vacuum Seal a FoodSaver® Bag:

  1. Turn the latch to OPEN position.
  2. Place the frozen cookies inside the bag in a row side-by-side leaving 3 inches of space on the open end of bag.
  3. Place the open end of bag into vacuum channel and close lid.
  4. Turn the latch to OPEN position.
  5. Press the VACUUM/SEAL button.
  6. Once the vacuum/seal light turns off, turn the latch to OPEN position.
  7. Open the lid and remove bag.
  8. Place the bag into freezer.

Your cookies can stay in the freezer for months. When you are ready to serve, place the cookie bags into fridge to thaw out overnight. Frost before serving.

FREEZE READY TO BAKE COOKIE DOUGH BALLS

Another method for freezing cookies using the FoodSaver® FM3941 is by freezing the cookie dough in ready-to-bake balls.

Begin by making the cookie dough. Then, use a cookie scoop to form the cookie dough balls and place them onto a cookie sheet. Freeze the cookies for one hour to harden. Once the cookie dough balls are hard, you can stack the into a FoodSaver® Canister.

Vacuum Seal a FoodSaver® Canister:

  1. Turn latch to the ON position and pull out the retractable handheld sealer.
  2. Remove the clear bottom portion from the handle and insert the tip into canister port.
  3. Press the ACCESSORY button to vacuum.
  4. Place canister into freezer.

When you are ready to bake the cookies, place the cookie dough balls onto a cookie sheet and cook according to the instructions adding 2 minutes of cook time. Frost each cookie and serve.

FREEZE COOKIE DOUGH

My favorite method for freezing cookies is to freeze the entire batch of cookie dough using the FoodSaver® FM3941 and a FoodSaver® Zipper Bag. The cookie dough is thawed before baking and cookies are baked according to recipe instructions.

Vacuum Seal a FoodSaver® Zipper Bag:

  1. Place cookie dough into FoodSaver® Zipper Bag.
  2. Close the bag using the top zipper.
  3. Turn the latch to the ON position and  pull out the retractable handheld sealer.
  4. Place the retractable handheld sealer on zipper bag valve.
  5. Press the ACCESSORY button to vacuum.
  6. Place bag into freezer.

24 hours before baking cookies, remove the bag from the freezer, open and put to the cookie dough into a bowl with plastic wrap over top. Place into the refrigerator. After 24 hours, bake cookies, frost and serve.

Click HERE for more information on FoodSaver® Bags and Rolls Value Pack. 

How do you cram in all of your holiday baking and cooking? Let me know in the comments below how the FoodSaver® FM3941 will be a help to you this holiday season!

Crock-pot Pumpkin Spice Hot Chocolate

Crock-pot Pumpkin Spice Hot Chocolate

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Crock-pot Pumpkin Spice Hot Chocolate is made with whole milk, pumpkin puree, pumpkin spice, maple syrup and white chocolate chips for a hot treat that is a must-make this fall season!

What screams fall more than pumpkin spice?

…….well……

…….hmmm……

…….uhm……

Oh that’s right- nothing! This Crock-pot Pumpkin Spice Hot Chocolate is a nice twist from a regular hot chocolate with the added pumpkin and perfect to serve for a crowd on Thanksgiving, prepare while the kids are out trick-or-treating or any other upcoming gathering this season. I am making this again for my family when we head out to the pumpkin patch in the next couple weeks as a warm treat when we get back home to sip as we carve pumpkins. I cannot wait!

Crock-pot Pumpkin Spice Hot Chocolate

Crock-pot Pumpkin Spice Hot Chocolate is really easy to cook up in the slow cooker. You simply dump all the ingredients in, let it cook on low for 3 hours and stir as often as possible.

When the chocolate has melted and the liquid is heated thoroughly, you can serve with a dollop of whipping cream and some cinnamon sugar sprinkled over top. Add a cinnamon stick for a garnish if you would like and enjoy.

 

Crock-pot Pumpkin Spice Hot Chocolate
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Pumpkin Spice Hot Chocolate, hot chocolate for a crowd, Thanksgiving recipe, pumpkin spice recipe

Crock-pot Pumpkin Spice Hot Chocolate is made with whole milk, pumpkin puree, pumpkin spice, maple syrup and white chocolate chips for a hot treat that is a must-make this fall season! 

Yields: 10 servings

  • Pumpkin Spice Hot Chocolate
  • 8 cups whole milk (1/2 gallon)
  • 15 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 teaspoon pumpkin spice
  • 12 ounces white chocolate chips
  • Cinnamon sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • Garnish
  • Whipping cream
  • Cinnamon sugar
  • Cinnamon stick
  1. Place the whole milk, pumpkin puree, vanilla extract, pumpkin spice and chocolate chips into a 4 quart crock-pot. I actually used my 3 quart crock-pot but it was a tight squeeze so a bit larger would be ideal.
  2. Place on low for 3 hours stirring every so often. Once the chocolate chips have melted and liquid is hot, you can serve.
  3. Make the cinnamon sugar by adding sugar and cinnamon into a bowl and mixing.
  4. Serve the pumpkin spice hot chocolate by filling a mug 3/4 the way full, top with whipping cream, sprinkle with a bit of cinnamon sugar and garnish with a cinnamon stick.
  • Preparation time: 5 minutes
  • Cook time: 3 hours

Are you a big pumpkin spice lover like myself? If so, you are going to fall in love with this Crock-pot Pumpkin Spice Hot Chocolate.


Pumpkin Roll Milkshake

Pumpkin Roll Milkshake

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #reddiforfall #CollectiveBias

Pumpkin Roll Milkshake made with vanilla ice cream, pumpkin spice seasoning, a slice of delicious The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Filling and a dollop of cold Reddi–wip®.

Interested in trying this recipe? Hover over the photo above to click through to Walmart Grocery to shop these products!

The time of year for pumpkin spice everything is upon us! I feel like there is an internal clock built in my body for September 1st that directly connects to my pumpkin spice cravings. Pumpkin spice everything is a must- yes, I am that person.

Bring on the pumpkin recipes!

While on my weekly shopping trip at Walmart, my stomach lead me to these gorgeous Pumpkin Rolls in the bakery section. Since the weather has been in the upper 80’s here in Cincinnati so far this Fall, I decided to make my family a really fun treat of Pumpkin Roll Milkshakes. I made sure to grab some cold Reddi–wip from the Diary section to complete our delicious milkshake creation.

Find more recipe inspiration!

click HERE

Pumpkin Roll Milkshake

Let’s make these Pumpkin Roll Milkshakes! A blender and a few ingredients is all it takes to whip up this yummy Fall treat.

It’s as easy as 1-2-3!

Grab a blender and ingredients from recipe card. Slice the Pumpkin Roll because it is going inside the milkshake! Place vanilla ice cream, two slices of Pumpkin Roll, milk and some pumpkin spice for extra flavor into the blender. Blend until smooth. Pour the milkshake into two glasses (you could make four small milkshakes instead).

Place a straw in each Pumpkin Roll Milkshake and put a dollop of Reddi-wip on each milkshake. You can also dice up another slice of Pumpkin Roll to garnish on top for extra yum.

Now, sit back and enjoy the best flavor of Fall!

Pumpkin Roll Milkshake
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Pumpkin Roll Milkshake made with vanilla ice cream, pumpkin spice seasoning, a slice of delicious The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Filling and a dollop of cold Reddi-wip®.

Yields: 2 milkshakes

  • 3 cups vanilla ice cream
  • 2 slices Pumpkin Roll (The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Filling)
  • .5 teaspoon pumpkin spice
  • .5 cup milk
  • Dollop of Reddi-wip®
  • Chopped up slice of Pumpkin Roll for garnish (optional)
  1. Cut 3 slices from the pumpkin roll. Dice one slice for garnish.
  2. Place 3 cups vanilla ice cream, .5 teaspoon pumpkin spice, .5 cup milk and 2 slices of 2 slices of pumpkin roll into blender.
  3. Blend until all mixed. If you want a thinner shake, add a bit more milk.
  4. Pour milkshake into some fun glasses like the Hurricane glasses we used.
  5. Get the Reddi-wip from the fridge and spray a dollop on top.
  6. Garnish with diced pumpkin roll and serve.
  • Preparation time: 5 minutes

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Grab more “Pumpkin Spice and Reddi-wip Nice” recipes HERE and get ready for Fall!

 

 

Cinnamon Apple Granola

Cinnamon Apple Granola

Cinnamon Apple Granola made with oats, almonds, pumpkin seeds, freshly diced green apples, brown sugar, coconut oil, applesauce and cinnamon. The taste is delicious and the smell is wonderful.

Fall is officially here and the air is crispy, the leaves are changing color and my taste buds are craving… apple pie… for real. I love Apple Pie during the Fall but my waistline says NO, rather rudely I might add. Need to save those calories for the upcoming Holiday’s. This Cinnamon Apple Granola was inspired by an apple pie with cinnamon and fresh green apples.

This granola recipe is very simple to make. You will need :

  • baking sheet
  • parchment paper
  • 2 mixing bowls
  • whisk
  • knife
  • cutting board
  • granola ingredients in recipe below

Combine all ingredients together with a whisk and add to your parchment paper lined baking sheet and place into the oven for an hour. Your house is going to smell like a freshly baked apple pie! It is amazing.

Cinnamon Apple Granola will pair beautifully on top of your morning vanilla yogurt or for a snack during the day at work. You can even place it on some frozen yogurt for a delicious treat.

How will you use this Cinnamon Apple Granola? 

Cinnamon Apple Granola
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Cinnamon Apple Granola, Simply Made Recipes, Autumn recipe, #granola
  • 3 cups oats
  • .5 cup almonds, sliced
  • .5 cups pumpkin seeds
  • 1 teaspoon cinnamon
  • 1 tablespoon apple spice (optional for more of an apple pie flavor)
  • .5 teaspoon salt
  • .25 cup brown sugar
  • .5 cup applesauce
  • 2 tablespoons honey
  • 1/3 cup maple syrup
  • 1 large green apple, diced
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees.
  2. Dice a fresh apple into small pieces.
  3. In your dry ingredient bowl, mix oats, almonds, pumpkin seeds, apple spice, cinnamon, salt, brown sugar and diced apples.
  4. Microwave your coconut oil for 30 seconds to melt.
  5. In your wet ingredient bowl, add applesauce, honey, melted coconut oil, vanilla extract and maple syrup. Whisk ingredients together.
  6. Stir all dry and wet ingredients together.
  7. Place granola onto a parchment covered baking sheet.
  8. Place into oven for 65 minutes. Mix every 20 minutes.
  9. Let cool.
  10. Serve for snack or on top of yogurt.
  • Preparation time: 10 minutes
  • Cook time: 65 minutes

Pumpkin Crumb Muffins

Pumpkin Crumb Muffins

Pumpkin Crumb Muffins made with pumpkin puree, basic baking ingredients, a simple crumb topping and a delicious maple drizzle.

Hello Fall!

What I love about Fall:

  • Sitting by the fire pit
  • Leggings
  • Bundling up in my favorite hoodie
  • Good-bye humidity
  • Halloween parties
  • Football
  • Pumpkin spice!

Pumpkin Crumb Muffins, pumpkin muffins, fall recipe, #fallrecipe #pumpkinThe start of September unofficially begins the Fall season to me. Fall means pumpkin spice everything! Pumpkin puree and pumpkin pie spices are incredibly delicious in baked goods. Pumpkin puree can have a tendency to make baked goods slightly more dense but in a good way. These Pumpkin Crumb Muffins are still very moist and full of flavor!

Pumpkin Crumb Muffins, pumpkin muffins, fall recipe, #fallrecipe #pumpkinThis Pumpkin Crumb Muffins recipe happens to be one of my son’s favorites and from Sally’s Baking Addiction with minor changes made to the original recipe. 

If you love pumpkin spice as much as I do, you must bake these! Step up your pumpkin spice game with pairing these muffins with a Pumpkin Chai Tea Latte from Leggings ‘N’ Lattes. Delish!

Pumpkin Crumb Muffins, pumpkin muffins, fall recipe, #fallrecipe #pumpkin

Pumpkin Crumb Muffins
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Pumpkin Crumb Muffins, pumpkin muffins, fall recipe, #fallrecipe

Yields: 16 muffins

  • Pumpkin Muffins
  • 2 eggs
  • 1/4 cup milk
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 1/2 cups pumpkin puree
  • Crumb Topping
  • 3/4 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin spice
  • 6 tablespoons unsalted butter, cold
  • Maple Icing
  • 3/4 cup confectioners sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon milk
  1. Preheat oven to 425 degrees.
  2. In a medium mixing bowl, add 1 3/4 cup flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt and 1/2 cup granulated sugar. Stir ingredients.
  3. Add in 2 eggs, 1/4 cup milk, 1/2 cup vegetable oil and 1 1/2 cups pumpkin puree. Use a hand mixer to thoroughly mix.
  4. Place muffin liners into muffin pan and fill each 3/4 full.
  5. In a small bowl, add 3/4 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon pumpkin spice and 6 tablespoons butter. Stir together until you get crumbs. Using your hands can be a good way to squish and mix the butter with the other crumb ingredients.
  6. Place your crumbs on each muffin.
  7. Bake for 5 minutes.
  8. Turn heat down to 350 degrees and cook another 16 minutes.
  9. Let muffins cool and make your maple icing. In a small bowl, whisk together 3/4 cup confectioners sugar, 1 tablespoon maple syrup and 1 tablespoon milk.
  10. Drizzle maple syrup on muffins and serve.
  • Preparation time: 20 minutes
  • Cook time: 21 minutes

Pumpkin Crumb Muffins, pumpkin muffins, fall recipe, #fallrecipe #pumpkinWhat are your favorite things about Fall? Pumpkin Crumb Muffins, pumpkin muffins, fall recipe, #fallrecipe #pumpkin

Pumpkin Cheesecake

Pumpkin Cheesecake is a must have fall dessert recipe. Perfect for special occasions like Thanksgiving or a special family treat. We have two big tips to get that perfectly smooth cheesecake texture and that is to make sure the cream cheese is at room temperature before prepping this dessert and to put foil around the edges of your springform pan to keep the cheesecake edges from burning while in the oven. A great cheesecake takes time so be patient because you have to wait for the cream cheese to be at the right temperature, cook an hour and half and let cool so we always cook the cheesecake the day before a party or get together and decorate the day of.

 

 

 

Pumpkin Cheesecake
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pumpkin-cheesecake
  • Cheesecake filling
  • 24 ounces room temperature cream cheese
  • 1.5 cups sugar
  • 1/4 cup sour cream
  • 1 teaspoon pumpkin pie spice
  • 15 ounce can pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 3 eggs
  • Graham cracker crust
  • 1/4 cup sugar
  • 1 1/4 cup crushed graham crackers
  • 6 tablespoons room temperature butter
  • Topping
  • 2 cups cool whip
  • 1/4 cup caramel
  1. Gather ingredients, measuring cups, mixing bowls, foil, kitchen utensils, hand mixer and springform pan.
  2. Pre heat oven to 350 degrees.
  3. In the large ziplock bag, place one sleeve of graham crackers. You can use anything to paddle the bag to break up the graham crackers into crumbs. We use a rolling pin. A food processor can also be used but I don't like cleaning up the extra mess.
  4. Place graham cracker crumbs (1 1/4 cup) in the bowl with 6 tablespoons of room temperature butter(I have even melted the butter and it mixes much easier) and 1/4 cup of sugar. Mix with hands and place into the springform pan. Work the crumb mixture until nice and even and pressed firmly. You can just put the graham crust on the bottom of the pan or you can also come up the sides.
  5. Add the 24 ounces of cream cheese to mixing bowl and blend well with hand mixer. Make sure the cream has had time to sit to bring temperature down before this or you may get a chunky cheesecake and we don't want that.
  6. Add 1.5 cups sugar, 1/4 cup sour cream, 15 ounces pumpkin pie filling, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract and 3 eggs to the cream cheese and blend until smooth and creamy.
  7. Pour mixture into the springform pan and cover sides with foil.
  8. Place in oven for 1.5 hours.
  9. Remove from oven and let cool before placing in fridge to chill for minimum of 2 hours.
  10. Remove from fridge and release spring sides.
  11. Cover cheesecake with a cool whip layer, followed by drizzle of caramel. We use the caramel from the squeeze bottle to make this step a cinch.
  12. Serve. We always do a drizzle of caramel on a plate, then place a slice of pumpkin cheesecake on top for a nice presentation and the caramel sets into the graham cracker crust. Oh so delicious!

 

pumpkin-cheesecake

 

 

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