Pumpkin Cheesecake

I have made this three times in a month. Well, five if you count the two people I shared the recipe with that also made it, but I didn't do any of the work so I am only taking the credit for three.

I will admit that I am not a huge fan of pumpkin- unless I am carving it, or unless I have a hint of it's taste in my coffee. Pumpkin pie doesn't usually grace my plate at Thanksgiving, I know, but once you can pick your jaw up off the floor please continue reading because it does get much better :)

I thought this year I would give pumpkin another shot. We did roast pumpkin seeds at Halloween, but I was not satisfied. So, for supper club last month I decided I would bring a dessert and I knew exactly what I wanted to bring and  a) hoped everyone liked cheesecake, b) prayed everyone liked pumpkin, c) prayed my cheesecake didn't crack or fall or dry out, and c) made another dessert just in case, but didn't need it! Everyone loved it :)

The next night I served it alongside Caramel cupcakes at Reese' birthday dinner! It was a hit again! Then the NEXT night (yes folks, three nights in a row, this is how my last 2 months have looked like just about every night, and I am praising the Lord for every moment!) Laurie Anne and Taylor, back from their honeymoon in Bali, wanted to bring Reese a birthday present of 20 balloons(!) and so I just told them to stay for dinner and dessert. They loved it too and repeatedly begged me to make another cheesecake for Thanksgiving at the lake for around 30 people.

So now you know that you need to make this. Today. Tonight. This weekend. For Christmas Eve. For Christmas Day. Oh, you could even make mini cheesecakes and take them to friends, neighbors, mail and garbage men, teachers as bribes to do things for you.... just kidding! They will be your new BFF if you do make this for anyone though.

Ok, I'll stop yappin' and share with you this deliciousness!

Pumpkin Cheesecake

Graham Cracker Crust

1 1/2 c Graham Cracker’s, crushed into crumbs

6 T melted butter

1/8 c sugar

½ t salt

Preheat oven to 325 degrees.

In a 1 gallon ziploc bag, crush graham crackers. Melt butter and combine with crumbs and sugar in a Ziploc bag.

Spray pan with Baker’s Joy or butter and flour. I always put a piece of wax paper at the bottom and up the sides a little to make it easier to get out but you don't HAVE to do this. 

Press crumbs mixture into a spring form pan and up sides about half way until it is tight and even. Bake in oven about 15-20 minutes, or until crust is a darker  golden brown.  Set aside and let cool completely while you make the cheesecake filling.

*I have also used a few Tart pans too and it works but I would definitely line with wax paper, or put foil on the outside in case the butter melts and leaks through the bottom*

** This is the easiest crust to make. I promise. If you are like me and look forward to eating the crust just as much (if not more) than the actual filling, then you mustn't use a store bought crust. You can make it as thick as you want it people! The crust is the better half of the cheesecake, they are married, let's not seperate them**

Cheesecake

1 lbs cream cheese at room temperature (2, 8 oz. packages)

1 1/3 c sugar

1/3 c. sour cream

10 oz can Pureed pumpkin

3 eggs at room temp, beaten

1 t Vanilla

1 t cinnamon

1 t ginger

1/2 t salt

Keep oven heated at 325 degrees.

In a mixer, beat cream cheese until smooth. Add sugar and beat on med/high until fluffy and light. Make sure you scrape the sides of bowl because the cream cheese tends to stick to the sides and BOTTOM! Beat in sour cream, pumpkin, eggs, vanilla, spices and salt until just combined. Don’t over mix. Pour into cooled crust and tap on counter to release any air bubbles.

Bake at 325 degrees for 2 hours. Let it cool off and rest on counter. *The cheesecake is done when the center is firm but might jiggle just a little bit. It will continue to cook while it’s cooling off too.  Serve Room temperature with homemade whipped cream.

pic: food network, recipe adapted from food network