My 3rd “Eggo Your Way” Contest Entry: Pumpkin Cheesecake With Cinnamon Brown Sugar Waffle Crust

If you’d told me a few weeks ago that I’d be actively brainstorming interesting ways to incorporate Eggo waffles into recipes, I wouldn’t have believed you. And yet here I am, entering a third recipe into the Kellogg’s “Eggo Your Way” contest. (As it turns out, waffles are quite the versatile ingredient.)

So, quick review. I started with a Veggie Hummus Waffle Pizza recipe, then stuck within the savory vein with a Parmesan Chicken With Eggo Breadcrumbs dish. Both recipes turned out well, and are ones I plan on making again.

For my third entry, I moved into the dessert category, opting to once again pulse the waffles in a food processor to make crumbs (as I’d done with the chicken) and using those to create a crust for a cheesecake. How did it turn out? Well, I made the cheesecake on Sunday and as of last night there’s none left at the Keller house. (We liked it!) Using the Thick & Fluffly Cinnamon Brown Sugar Eggos was a good call, too, as that flavor combination worked perfectly for the crust and complemented the other ingredients nicely. (I wasn’t familiar with that type of Eggo. They’re good!)

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If you’re looking for a solid cheesecake recipe with a bit of a twist, give this one a go. (The Eggo crust would work well with any type of cheesecake, too. It’s a good substitute for the standard graham cracker crust.)

Ingredients (for crust)

  • 3 Eggo Thick & Fluffy Cinnamon Brown Sugar waffles
  • 3 Tablespoons brown sugar
  • 5 Tablespoons butter, melted

Ingredients (for cake)

  • 3¬†8-ounce packages cream cheese, softened (I used two reduced fat and one full-fat cream cheeses)
  • 1 15-ounce can of pumpkin puree
  • 3 eggs plus one egg yolk
  • 1/4 cup nonfat plain Greek yogurt
  • 1 1/2 cups sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon vanilla

Directions 

  • Preheat oven to broil (set on high)
  • Place waffles in food processor and blend until waffles become crumbs.
  • Combine waffle crumbs with brown sugar and melted butter to make crust, then press crust mixture into the bottom of a 9-inch springform pan.

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  • Place crust in oven and broil for about 10 minutes (until crust becomes slightly crisp). Set aside.
  • Preheat oven to 350 degrees.
  • Place cream cheese in the bowl of an electric mixer and cream until completely smooth. (Be sure to get all those lumps out!)
  • Add pumpkin puree, eggs and egg yolk, yogurt, sugar, cinnamon, nutmeg, cloves, flour, and vanilla to cream cheese and blend until well combined.
  • Pour cream cheese mixture into pan on top of crust, then bake for 1 hour.
  • Let cake cool for 10 minutes, then chill cheesecake in the fridge for at least 4 hours prior to serving. Enjoy!

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