As I’ve gotten older I’ve come to realize, as each season comes to an end and a new one begins that I now enjoy every season. As a teen I loved summer, not just for the obvious reason of no school, but I loved the heat, sunshine and relaxed feeling. Today, I am usually so ready for the end of a season and a new one to begin. As Fall rolls around, I’m ready for warm soup, pumpkin, and more pumpkin!
I’ve had this recipe for a few years now and finally have gotten around to making it….and yes it’s a keeper! Even my hubby, who doesn’t like cheesecake, liked it! That could be a bad thing; as he may eat more than his share….or it could be a good thing; I may not eat as much!
I had step by step pictures of the process, but unfortunately my dog ate my memory card! Lol, that sounds like it could be the new “my dog ate my homework” statement. Here’s a picture of the end result. Hope you give it a try!
- 1 C Graham cracker crumbs
- 1 Tbsp Sugar
- 2 Tbsp Butter, melted
- 2 8oz pkgs cream cheese, softened
- 3/4 C Sugar
- 1 16 oz can of pumpkin
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1 tsp. cloves
- 1/4 tsp salt
- 2 eggs
- 2 C sour cream
- 3 Tbsp. sugar
- 1 tsp vanilla
Combine crust ingredients and stir together well until “wet sand” consistentcy and then press into bottom of 9inch springform pan. I use a small spatula to get and even later throughout the bottom. Chill until other ingredients are ready.
For filling beat cream cheese and sugar in a large mising bowl untilwell blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each addition. Pour into crust and gently shake pan to distribute batter evenly. Bake cheesecake at 350° for 50 minutes.
Meanwhile, for the topping combine sour cream, sugar and vanilla and set aside for later use. (I’ve always wondered how the restaurant’s cheese cake had that thin layer on top of the cheesecake. That slight difference in consistency always had me stumped! It never dawned on me that it was a topping layer, Duh!
When the cheesecake is finished baking the 50 minutes remove from the oven and gently spread the topping over the cheesecake. Return to oven for 5 minutes. Cool on rack. Once cool chill overnight. Garnish with pecan halves if desired. Yield 12-14 servings
Variation: Alternate topping, the topping later could be replaced with a thin layer of whipped cream. The whipped cream would remind me a bit more of pumpkin pie.