Where did the time go?!
It seems like summer disappeared right before my very eyes and now autumn is fast approaching.
That also means it’s pumpkin spice season!
I love when autumn rolls in, especially since I love and can’t get enough of anything seasoned with pumpkin spice.
If you love pumpkin pie and cheesecake like I do, this recipe will hit the spot. Allow me to introduce to you my pumpkin cheesecake with butterscotch drizzle!
You may have noticed from my last few posts that I’ve been visiting family in New Brunswick, Canada. This past month I’ve been so busy that I had to scale back a bit on how often I was posting to the Dishes and Dust Bunnies.
For those of you who missed my posts, not to worry… I’m back in Toronto and ready to get cooking!
I missed all of my readers so much but it was great to spend the time with family back home and refresh. My son Donnie had so much fun with my sister and the rest of the family while we were on holiday. We can’t wait to go back to visit again next summer.
While I was visiting, I promised I would make them some tasty treats and this pumpkin cheesecake with butterscotch drizzle is part of that. 🙂
This pumpkin cheesecake smells amazing while it’s baking in the oven and it’s hard to resist taking a little taste before allowing it to chill overnight. Haha
The butterscotch drizzle on top is actually very simple to make. It’s just a combination of butterscotch baking chips, butter and some milk melted together. Keep in mind that you may need to adjust the amount of butter and milk used in the drizzle depending on how “drizzley” you like it. 🙂
You might also want to try serving it with some fresh whipped cream or some vanilla ice cream.
This this pumpkin spice cheesecake was a big hit when I made it for my family back in New Brunswick and I’m sure you will love it too!
- 1 cup brown sugar
- 1 1/2 tsp pumpkin spice
- 1/4 tsp ground cinnamon
- 3 (8 oz) packs of cream cheese, room temperature
- 2 cups pure pumpkin (You can use canned or fresh – Click here to see how to make homemade pumpkin puree)
- 1 tsp vanilla
- 2 tbsp + 1/4 tsp all purpose flour
- 3 eggs
- 1/4 cup butter, room temperature
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- Note: If you'd like a thicker crust you can double this.
- 1/2 cup of butterscotch flavored baking chips (I used Chipits brand)
- 3 tbsps butter
- 3 tbsps milk
- Preheat the oven to 350°F.
- Grease a 9″-10″ inch spring form pan.
To make the Crust:
- Using a food processor or by hand with a pastry cutter, combine the ingredients for the crust.
- Pack the crust ingredients evenly into the pan using the bottom of a measuring cup or other flat bottomed cup. Make sure you also press some of the crust so it's on the sides of the pan (It doesn't have to go all the way up – 1/2 way should be good.)
- Place the crust into the oven to bake for 8-10 minutes. Remove from the oven once done and cool.
- In a small bowl, using a whisk, combine the brown sugar with the pumpkin spice and cinnamon and set aside. Make sure that everything is well combined.
- Using an electric hand mixer or stand mixer, cream together the cream cheese with the brown sugar and pumpkin spice mixture in a large mixing bowl.
- Add the pumpkin, vanilla and the flour to the mixing bowl and continue mixing until everything is well combined and smooth.
- Beat in the eggs one at a time. Mix until well combined.
- Pour the cheesecake batter into the crust you prepared before.
- Use a spatula to spread the mixture and make sure it's even.
- Place in the oven to bake for 60 minutes.
- Once the cake has finished baking set on a wire cooling rack (still in the pan) to cool to room temperature. Once it has reached room temperature, cover with plastic wrap and allow to chill overnight in the fridge. IMPORTANT: As with any cheesecake, please allow it to cool all the way to room temperature before placing in the fridge to chill. Placing it in the fridge too soon may create cracks on its surface.
- Once the cake has chilled overnight, remove the sides from the pan, drizzle with butterscotch topping and serve.
To make the Butterscotch Drizzle:
- Combine the drizzle ingredients in a microwave safe measuring cup and melt together on 30 second increments, stirring each time. Use a spoon to drizzle the butterscotch over the cake. It's important to do the drizzle why the mixture is still hot so that it will pour easily.
- Category: Dessert
I'd love to hear from you so please feel free to leave a comment in the comment section below! 🙂