Better than Pumpkin Pie? Pumpkin Cheesecake! by Jena Galifany

Nothing says holiday to me like Pumpkin Pie. I’m not supposed to really have sugar in my diet but I’m willing to take a chance for Pumpkin Pie. Another great love of mine is Cheesecake. So imagine my joy when I came across this recipe:

Layered Pumpkin Cheesecake

Crust

2 cups graham cracker crumbs

¼ cup butter or margarine, melted

Cheesecake

4 packages (8 oz each) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup canned pumpkin (not pumpkin pie mix)

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Heat oven to 300°F. Grease 9-inch spring-form pan with shortening or cooking spray. Wrap foil around pan to catch drips.

In small bowl, mix cracker crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. (NOTE: I have found that if you don’t want the cheesecake to crack, leave it in the oven until the oven is completely cooled. The drastic temperature change is what makes it crack.)

Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in the refrigerator.

I would suggest making this wonderful dessert the day before. Top it with whipped cream and indulge.

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May you all have a wonderful Thanksgiving and a blessed holiday season!

Cheers!

World's Best Autumn Pie by Alison Henderson

I wonder of you’re aware of how much men love pie, I mean truly aware. You may have been baking birthday cakes for your significant other for years, but try asking him if he’d rather have pie. I bet you’ll be surprised. Somehow, I managed to miss this critical bit of information for the first twenty years of my marriage. Once I discovered it, I’ve been busy making up for lost time.

My husband adores pie in every form, but this recipe is one of his (and my) favorites. It’s super easy and perfect for this time of year. Just be sure you don’t use fully ripe pears, or you’ll have mush.

World’s Best Autumn Pie

2                   unbaked 9” pie crusts, pierced with a fork

6                   half-ripe pears, peeled, cored, and cut into chunks

2                     tablespoons fresh lemon juice (juice of one large lemon)

½        teaspoon grated lemon zest

¾         cup dried cranberries

½        cup sugar

3                    tablespoons all purpose flour

2                    tablespoons milk

1. Toss pears with lemon juice, zest, and cranberries.
2. Mix sugar, flour, and salt. Combine with pear and berry mixture.
3. Spoon pear and berry mixture evenly onto first pie crust.
4. Place second pie crust on top, seal edges, and cut small vents into the top with a knife.
5. Brush the top pie crust with milk. Sprinkle with sugar.
6. Bake in a preheated 375-degree oven for 45-60 minutes, watching the crust for overbrowning.
7. Cool pie for 1 hour before slicing.  

I always serve this pie with vanilla ice cream. Try it, and I guarantee your family will love it!

Alison

www.alisonhenderson.com