Cannabis Infused Pumpkin Cheesecake

AuthorSneeky SnacksCategoryDifficultyBeginner

This cannabis-infused pumpkin cheesecake is the ultimate happy ending to any fall or winter feast.

Yields12 Servings
Prep Time4 hrsCook Time50 minsTotal Time4 hrs 50 mins

Graham Cracker Crust
 15 graham crackers
 ¼ cup sugar
 1 tsp ground ginger
 4 tbsp Sneeky Snacks cannabis butter, melted
 4 tbsp regular butter, melted
Filling
 16 oz cream cheese, softened
  cup sugar
 2 tsp vanilla extract
 15 oz can pure pumpkin
 2 tsp pumpkin pie spice
 ½ tsp salt
 1 tbsp lemon juice
 4 eggs, room temperature

Graham Crackers Crust Directions
1

Preheat oven to 325°F/160°C and position rack in center of oven. Lightly grease a 13 by 9-inch baking pan.

2

Using a food processor, ground graham crackers to fine crumbs. In a small bowl, combine graham cracker crumbs, 1/4 sugar, ground ginger & melted butters. Mix well & press firmly onto bottom of the prepared pan making an even layer.

3

Bake 15 to 18 minutes until edges are light brown. Remove from oven & let cool completely.

Filling Directions
4

Using a stand mixer fitted with a paddle (large bowl & a hand mixer will work as well) beat on medium-low speed cream cheese, sugar & vanilla extract until smooth. Add pumpkin puree, pumpkin pie spice, salt & lemon juice, mix until combined. Add eggs, one at a time & beat until incorporated. Pour pumpkin mixture into prepared graham cracker crust, spread evenly over the crust.

5

Place cheesecake in the center of the oven & bake for 45 to 50 mins until edges are light brown & center is just set.

6

Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap & refrigerate at least 4 hours or up to 24 hours before cutting.

 

Ingredients

Graham Cracker Crust
 15 graham crackers
 ¼ cup sugar
 1 tsp ground ginger
 4 tbsp Sneeky Snacks cannabis butter, melted
 4 tbsp regular butter, melted
Filling
 16 oz cream cheese, softened
  cup sugar
 2 tsp vanilla extract
 15 oz can pure pumpkin
 2 tsp pumpkin pie spice
 ½ tsp salt
 1 tbsp lemon juice
 4 eggs, room temperature

Directions

Graham Crackers Crust Directions
1

Preheat oven to 325°F/160°C and position rack in center of oven. Lightly grease a 13 by 9-inch baking pan.

2

Using a food processor, ground graham crackers to fine crumbs. In a small bowl, combine graham cracker crumbs, 1/4 sugar, ground ginger & melted butters. Mix well & press firmly onto bottom of the prepared pan making an even layer.

3

Bake 15 to 18 minutes until edges are light brown. Remove from oven & let cool completely.

Filling Directions
4

Using a stand mixer fitted with a paddle (large bowl & a hand mixer will work as well) beat on medium-low speed cream cheese, sugar & vanilla extract until smooth. Add pumpkin puree, pumpkin pie spice, salt & lemon juice, mix until combined. Add eggs, one at a time & beat until incorporated. Pour pumpkin mixture into prepared graham cracker crust, spread evenly over the crust.

5

Place cheesecake in the center of the oven & bake for 45 to 50 mins until edges are light brown & center is just set.

6

Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap & refrigerate at least 4 hours or up to 24 hours before cutting.

Cannabis Infused Pumpkin Cheesecake

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