I’ll admit it right up front—I adore autumn. The air is
crisp and cool. The sky is blue. Even here on the California coast, a few trees
and bushes turn golden. It’s also that wonderful time of year when I’m free to
indulge my passion for all things pumpkin.
A few weeks ago, our local middle school held a
fundraiser selling spectacular, hand-blown glass pumpkins. Some were fanciful
in blue and silver, others remarkably life-like in orange with green veins. All
were gorgeous. Since we’re still a few weeks away from our move into our new
house, I restrained myself and didn’t buy any. It wasn’t easy.
However, as tempting as the glass versions were, the main
attraction of pumpkins is the flavor. Pumpkin cookies, pumpkin muffins, pumpkin
pancakes—I love them all! With only two of us left at home, I don’t do much
baking these days, but that doesn’t mean I have to do without. A new shop
opened down the street called Nothing Bundt Cakes, and the name says it all.
They sell several sizes of bundt cakes with cream cheese frosting in a wide
variety of flavors. This month the flavor of the month is—you guessed it—Pumpkin
Spice. It’s fantastic, comes is a bundlet
size that serves two perfectly, and I don’t have to wash any pans!
When I entertain this time of year, I love to serve
pumpkin cheesecake. I’ve tried several recipes, but this one from The Food Network is one of the easiest
and best.
Pumpkin Cheesecake
Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Enjoy!
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Enjoy!
Alison
http://alisonhenderson.blogspot.com
