To celebrate fall, pumpkin season, and pumpkin beers, head to the kitchen and indulge in this earthy pumpkin-beer cheesecake.
Serves: 10
1¾ cup cinnamon graham cracker crumbs (15–17 whole graham crackers)
3 Tbs light brown sugar
½ cup (1 stick) butter, melted
24 oz (680 g) cream cheese at room temperature
One 15 oz (425 g) can pumpkin puree (or fresh pumpkin puree, if you have it)
3 eggs plus 4 egg yolks
¼ cup (2 fl oz/59 ml) sour cream
1½ cup sugar
1 cup (8 fl oz/237 ml) pumpkin beer
4 Tbs all-purpose flour
Preheat oven to 350°F (177°C).
In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until it resembles wet sand. Press into the bottom of a 10-inch (25 cm) springform pan. Refrigerate while you assemble the custard.
Beat the cream cheese with an electric mixer until smooth. Add the pumpkin, eggs, egg yolks, sour cream, sugar, beer, and flour; mix well. Pour the custard into the chilled springform pan and bake 60–65 minutes or until a knife inserted in the center comes out clean and the custard is set. Remove from the oven and cool on a wire rack for 30 minutes.
Cover and refrigerate at least 4–6 hours before serving.
Beer Suggestions: Reach for your favorite locally brewed pumpkin ale or one of the classics, such as Southern Tier Pumking (Lakewood, New York), Dogfish Head Punkin Ale (Milton, Delaware), or Schlafly Pumpkin Ale (St. Louis). Or, hunt for one these that our blind review judges also loved: No Label Nightmare on 1st Street (Katy, Texas), Avery Rumpkin (Boulder, Colorado), or Saint Arnold Pumpkinator (Houston).