Pumpkin Cheesecake

Ok. You're really going to love this one. I know I do.

First off, let me just say, cheesecakes are usually a pain in the butt to make. But this recipe... it's not so bad. In 1 hour's cook time and 20 minutes prep, all my work is done. Try this recipe and just indulge in how amazing your house will smell... and how happy your guests' taste buds will be. Let's get to the accoutrement.


Ingredients: 

For the crust:

• 1 3/4 cups graham cracker crumbs
• 3 Tbsps light brown sugar, packed
• 1 tsp cinnamon
• 1 stick (1/2 cup) melted butter

This is how it should look after refrigerated.

For the filling:

• 3, 8 oz packs of cream cheese at room temperature
• 15 oz pumpkin puree (I suggest Libby's)
• 3 eggs + 1 yolk at room temperature
• 1/4 cup sour cream at room temperature
• 1 1/2 cups granulated sugar
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 2 Tbsps All-Purpose Flour
• 1 1/2 tsps vanilla extract

Process:

1) Leave your cream cheese, sour cream and eggs out three hours before baking.

2) Preheat your oven to 350 degrees F. Treat the sides of a 9" spring-form pan with non-stick spray.

3) Make your crust. Mix all the ingredients for the crust and blend until everything is incorporated. It should have a texture like wet sand. Press down flat and evenly into spring-form pan. Set aside.

4) In a large mixing bowl, beat the cream cheese until fluffy and smooth. Add eggs, yolk, pumpkin puree, sour cream, sugar and all the spices. Mix... while whisking, slowly add flour and vanilla. Beat until combined.

Just out of the oven

5) Pour batter into spring-form pan. I like to put the pan on a baking sheet before popping it into the oven. Bake for 1 hour.

6) Remove from the oven and let cool for 20 minutes. Cover with plastic wrap tightly and refrigerate for at least 4-5 hours. To get it perfect, I refrigerate overnight. When you take it out of the fridge, there will most likely be condensation. If it gets on the top of the cheesecake, lightly dab with paper towels. No big deal.

Before serving, bring to room temperature. I like to top this with a pumpkin mousse, instead of whipped cream. However, I didn't have enough puree, so I went with a cream cheese frosting, sprinkled with pumpkin pie spice. Stay tuned for THOSE amazing recipes.

Until next time... stay sweet, and get a close-up of this:

--Chels