By: Julia Falk, Digital Marketing Published:
Happy Pumpkin Cheesecake Day! Celebrate with this easy-to-make Pumpkin Cheesecake made with Harpoon Imperial Pumpkin. Half imperial stout, half pumpkin ale, the molasses and malty notes from the beer add an extra layer of deliciousness to your average pumpkin cheesecake. Pairs well with friends, family, and a glass of Imperial Pumpkin!
Harpoon Imperial Pumpkin Cheesecake
For the Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup white sugar
- 3 tbsp. melted butter
For the Cheesecake
- 1/2 cup brown sugar
- 1 cup white sugar
- 16 oz cream cheese (softened)
- 4 eggs
- 2 tsp. vanilla extract
- 2 cups canned pumpkin pie filling
- 1/2 tsp. salt
- 1 cup plus 2 tbsp. Harpoon Imperial Pumpkin
- 1/4 cup plus 2 tbs flour
- Preheat oven to 350. Use a food processor to create graham cracker crumbs, add sugar. Add the melted butter and use a spoon or fork to fold mixture. Dump into the bottom of a 9 inch spring form pan and press into the bottom. Cook crust for 8-10 minutes.
- In the bowl or a stand mixer, add the brown sugar, white sugar, and cream cheese. Mix until well combined. One at a time, add the eggs and vanilla, mixing until well combined.
- Add the pumpkin pie filling until very well combined. Next, add the beer in slowly and stir until combined.
- Sprinkle the flour over the bowl, stir on medium speed until combined.
- Pour over the crust.
- Bake at 350 for about one hour or until the center no longer jiggles when you shake the rack the cheesecake sits on.
- Chill until set, about 2 hours. And remember, sharing is caring. Enjoy with friends and family!
By: Daniel Melick, Beer Hall Captain Published:
As a native Bostonian, I have a love/hate relationship with the fall. Yes, the trees are beautiful as they turn and YES, this is the time of year that some of my favorite beers are released, but the colder weather and shorter days throw me into a bit of a funk. This year, I decided to use one of my favorite seasonal beers, UFO Pumpkin, and my favorite kitchen appliance, a slow cooker, to make an awesome curry that helps me break this cycle and prepares me for the colder months ahead. This curry is best shared with friends!
UFO Pumpkin Curry
Loosely adapted from Cookin' Canuck
- 2 tbsp. vegetable oil
- 1 medium onion, chopped
- 2 apples, chopped (I used 1 granny smith and 1 red delicious)
- 1 clove garlic, minced
- ½ tsp. ground ginger
- 31 oz low sodium chickpeas
- 1 sweet potato, skinned, sliced
- 1 red potato, sliced
- 2 carrots, sliced
- 4 celery stalks, sliced
- 14.5 oz diced tomatoes
- 1/2 cup coconut flavored almond milk
- 1 tbsp. curry paste of choice (I used a biryani paste)
- 12 oz of UFO Pumpkin
- Heat oil in a large non-stick skillet on low-medium, add onion, garlic and apples. Once tender, add ground ginger and cook for another minute. Remove from heat.
- In a 6qt slow cooker combine contents of skillet with chickpeas, sweet potato, red potato, carrots, celery, tomatoes and UFO Pumpkin. Cook on high for 6 hrs. Drain the excess liquid.
- Portion contents of the slow cooker back into the skillet as you are able (you will likely have much more food in the slow cooker than will reasonably fit back in the pan). For each portion, at medium heat add in 1/2 cup almond milk and 1 tbsp curry paste. Stir so that paste evenly coats the entire mixture. Cook until most of the almond milk has evaporated and serve either straight up or over rice.