Autumn is upon us and with it tons of pumpkin!
I’m not a fan of cake, so this has been a nice alternative for me in the dessert department this season!
2 packages (16 ounces total) cream cheese
1 1/4 cup pumpkin puree (1 cup if home made)
1 cup heavy whipping cream
1/4 cup sour cream (if not available, substitute another 1/2 package of sour cream)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
In a large bowl whisk together cream cheese, egg, sour cream, and sugar until smooth.
Add in pumpkin, cinnamon, nutmeg, and cloves, whisking until smooth.
In a separate bowl whip cream until it has stiff peaks (Don’t over whip of you will get butter!… yes, I am only writing that because I have done it multiple times!😜)
Add in whipping cream to the previous mixture by folding it in, not whisking it!
Pour all ingredients into a pre-made graham cracker crust.
Bake @350 for 1 hour and 10-15 minutes, or until the middle cracks, then cover with foil, turn oven off, leave oven door ajar, and leave the cheese cake in the oven until it is fully cooled off! Enjoy!