I've been trying a lot of new recipes lately, but sadly many of them have not been working out. So, instead of a yummy meal, I'm going to give you another yummy seasonal dessert: pumpkin cheesecake.
Box of Graham Cracker Crumbs
- Make crust in 9 inch spring form pan according to box directions.
- Allow to cool to room temperature.
1/4 cup flour
2 tsp. pumpkin pie spice
1 Tbs. vanilla extract (or cognac if you are so inclined)
1 15-oz. can 100% pure pumpkin (not pumpkin pie filling)
3 8-oz. bricks of cream cheese at room temperature
1 3/4 cups dark brown sugar
- Preheat your oven to 325.
- Beat cream cheese with mixer.
- Add brown sugar then beat until light and fluffy,
- Add eggs.
- Add pumpkin.
- Add vanilla extract.
- Mix well - batter will be a thick and creamy soup.
- Add flour and pumpkin spice, and mix to combine.
- Pour the filling into the cooled pie crust. Fill no higher than the top of your crust. There will be more filling than fits in the 9 inch cheesecake. I put the extra in greased (with Bakers' Joy) small Pyrex bowls and bake on a cookie sheet along with the cheesecake. If you are as impatient as I am, you can have this as a snack with ice cream while you wait on the actual cheesecake to set. This extra also comes in handy if you are taking the cheesecake to an event. You can enjoy a sampling and still have an uncut dessert to take.
- Cook the cheesecake for 1 hour and 15 minutes or until it looks set (mostly firm but jiggles a little in the middle if you lightly shake it). Turn the oven off, crack the door 4-5 inches, and cook another 30 minutes.
- Allow to cool for about 30 minutes then move to the refrigerator. Allow to chill, then serve.
It is yum with some whipped cream topping!