Goo Goo Cluster Pumpkin Cheesecake

This will now be our go-to cheesecake recipe every fall! Judging the Goo Goo recipe contest at the 2017 Tennessee State Fair was no easy task—there were many incredible desserts competing. Ultimately three stood out from all the contenders, including this delicious pumpkin cheesecake incorporating Original Goo Goo Clusters.

Goo Goo Cluster Pumpkin Cheesecake

 

Ingredients:

Crust:

1/2 cup finely chopped peanuts
1 cup graham cracker crumbs
7 tablespoons melted butter
3 tablespoons sugar
1 teaspoon cinnamon
Crust decorations such as pumpkin cut-outs (optional)

Cheesecake:

3 packages (8 oz) cream cheese, room temperature
1 1/2 cup packed dark brown sugar
15 oz pumpkin puree
4 eggs
1/4 cup sour cream
2 tablespoons flour
2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 tablespoons vanilla extract
3 Original Goo Goo Clusters, chopped
1/3 cup mini chocolate chips

DIRECTIONS:

Crust:

Preheat oven to 350 ̊F and spray a 9 inch pie shell with non-stick cooking spray. Combine crushed peanuts, graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl. Pour mixture into prepared pan and bake for 8 minutes. Take out and leave to cool.

Cheesecake:

In a large bowl, cream together the softened cream cheese and the brown sugar until smooth, about 5 minutes. Set aside.

In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, cinnamon, salt, and vanilla. Mix until well combined. Add the pumpkin mixture into the cream cheese mixture and combine slowly. Mix until well combined, scraping sides as needed. Fold in chopped Goo Goo Clusters and mini chocolate chips.

Pour filling into pre-baked crust and bake for 30 minutes on the middle rack. Take cheesecake out and place on optional decorations such as pumpkin crust cut-outs. Place back into the oven for another 30 minutes on lower rack.

Turn off heat, prop oven door open slightly and let cheesecake sit in oven for 45 minutes. Remove from oven to cool. Once it reaches room temperature, cover in plastic wrap and refrigerate. Leave in refrigerator for at least 4 hours or overnight.