All Things Beer

Pumpkin Beer Cheesecake Recipe

Pumpkin Beer Cheesecake Recipe
Pumpkin Beer Cheesecake… mmmmmm

Don’t know what to do with your pumpkins from Halloween?  Try this, pumpkin beer cheesecake!

I was inspired by the Beeroness’ pumpkin-ale cheesecake recipe.  It is quick and easy, however I made it slightly more easy as I do not own a spring pan. While picking up supplies at the store I also picked up a couple of pre-made gram cracker crusts (you will need 2 if you decide to go this route). It’s cheating but it saved me some money not buying a spring pan and a box of gram crackers that I probably wouldn’t eat before they went stale (it’s not smore season after all)

If you would like to make the crust from scratch you would need 9 gram crackers, 2 tbs of brown sugar, 4 tbs of melted butter and a food processor to mix it all together. Press it down into the spring pan and the rest of the recipe is the same.

Pumpkin Beer Cheesecake Recipe
Mixing the ingredients

Next you will want to mix ½ cup of brown sugar, 1 cup white sugar and 16 oz of cream cheese. A stand mixer will work best for this. It is also helpful if the cream cheese is at room temperature. After mixing thoroughly you will want to add 1 at a time the 4 eggs and 2 tbs of vanilla extract.

Pumpkin Beer Cheesecake Recipe
Mixing the pumpkin puree into the other ingredients

After you have mixed all of the above well you will then add 2 cups of pumpkin puree, 1 tsp of cinnamon, ½ teaspoon of nutmeg and ½ teaspoon of salt.

Now it is time to add the no so secret ingredient, 1 1/4 cup of pumpkin flavored beer. After that has been mixed in well add ¼ cup of flour, again mixing in well.

Pumpkin Beer Cheesecake Recipe
Glorious Pumpkin Beer Cheesecake

Pour the mixture into the pie crust and carefully place in the preheated 350 F degree oven. I put a cookie sheet under the pie to prevent any spillage. The pie bakes for about an hour and then chills in the fridge for 3 more hours. You can polish off the rest of the pumpkin beer 6 pack you picked up at the store while you wait.

Pumpkin Beer Cheesecake Recipe
If anything could be considered perfection it would be this topping

For the gooey caramel sauce (and don’t skimp on this part – it’s a great compliment to the pie) you will want a medium size sauce pan. Add in 1 cup of sugar, ½ cup pumpkin beer (hopefully you still have some left after I told you to polish off the 6 pack) and ¼ cup of corn syrup. Stir over medium head for about a minute. You will then allow the mixture to come to a boil and leave simmering for 10 minutes. Make sure you to not stir it during these 10 minutes no matter how bad your obsessive compulsive disorder to stir it is. After the 10 minutes you will add 1 tsp of butter and ¼ cup of cream. Last add 1/3 cup of pecans. Leave this at room temperature and once the pie is ready to go, drizzle this over the top of the pie.

Pumpkin Beer Cheesecake Recipe
Mini Pumpkin Beer Cheesecakes

I shared this pie with my dad, a person who does not like beer at all (don’t ask how we are related, I question it myself) and he even had seconds and then told me 3 times how much he liked the pie. I of course sent him on is way with “to go” pies which I made with again store bought pie crusts, but this time mini crusts that would make for the perfect snack!

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