The great pumpkin debate. Is this a thing in your house? My husband loves anything pumpkin… and I’m the opposite, I detest anything pumpkin. This debate even happened in my house when I was growing up – my dad and I were team “no pumpkin” and my mom and sister were team “pumpkin all the way”.
So what’s one to do when when the great divide happens around the holidays? Split your recipe in half and make half with and half without! My husband and I are spending Thanksgiving with friends this year and we wanted to bring cheesecake for dessert – he of course wanted pumpkin cheesecake and I wanted plain, so I decided to go halvsies. I made a basic cheesecake recipe and then split it and added pumpkin to one half.
My plain cheesecakes were too plain for me, so after they were chilled, I added some salted caramel on top, which took them from great to amazing!
Yield – approximately 36-48 cupcake sized cheesecakes (depending on how much you fill the cupcake liner)
16 sheets of graham crackers, crushed (about 2 cups)
6 T butter, melted
4 8oz packages of cream cheese, softened
1 1/2 cups sugar
3 T flour
1 T vanilla
1/2 c sour cream
1/2 c heavy cream
1 15oz can of pureed pumpkin
1 t cinnamon
1. Preheat oven to 350*. Line muffin tins with at least 36 cupcake liners.
2. Crush your graham crackers until they are finely crushed. In a large microwave safe bowl, melt 6 T. of butter. Add the graham crackers to the bowl and mix until well combined.
3. Spoon a heaping tablespoon of graham crackers into each cupcake liner. Press down into the bottom of the cup (I used the bottom of a small bottle to press it into the cupcake liner). Bake for 5 minutes at 350*. Set aside and allow to cool completely.
4. While the crusts are cooling, combine cream cheese, sugar and flour in a large bowl. Mix on medium to medium high until well combined. Add eggs one at a time, mixing thoroughly between each egg.
5. Divide batter in half. Leave half in the bowl you are mixing in, and remove half for later use. In the bowl that you have been working with, add the vanilla, sour cream and heavy cream and mix again on medium to medium high speed. When it is well combined, spoon into the cupcake liners, filling it to at least 3/4 full (you could go more if you want- they don’t rise too much).
Bake at 350* for 20-25 minutes. You want the centers to be slightly jiggly when you take them out of the oven.
6. To the other half of the batter, add one can of pumpkin puree and the cinnamon (you could also add allspice and nutmeg, but we did not because my husband isn’t a fan of the spice). Repeat as above, filling each liner to at least 3/4 full. These will also bake at 350*, but I found that they needed about 5 minutes more until they were set.
7. Allow all cupcakes to cool for about an hour before refrigerating.
8. For the plain cupcakes, I topped them with some homemade salted caramel sauce. The link to the recipe for that can be found here. A sprinkling of coarse sea salt finished these off perfectly!
We’re on our way to Thanksgiving dinner- I hope these are a hit– I know I can’t stop eating them!
What do you think? Do you have the great divide in your house as well? Is it over pumpkin or some other type of food? Let me know in the comments- I love to hear from you!
Happy Thanksgiving to you all!