Melt-in-Your-Mouth Pumpkin Cheesecake

Our Thanksgiving was quiet,

just the way we like it around here.

The usual suspects were served,

turkey, mashed potatoes, corn muffins.

One new addition made its debut,

and I have a feeling it will return next year.

Oh My Gosh, when I tell you how heavenly this tasted,

you will want to whip one up for your next special occasion.

Keep in mind it's been probably 45 years since I've savored cheesecake.

For the longest time, I thought I was lactose intolerant,

and so didn't indulge in anything dairy.

This was like going back to my childhood,

when my mom made everything from scratch.

Memories like that don't often fade.

I was so glad that I gave this a go.

We simplified the original recipe

(you can find the link for that below).

It's the first time I've ever made cheesecake,

but I can assure you, it won't be the last.

Big K has already requested it for his birthday in August.

Count on it.

We had no springform pan,

and used a traditional pie plate instead,

which was a bit smaller than the recipe called for.

Since the filling wouldn't all fit in the dish,

a few ramekins were loaded up with the remaining mixture. 

Another way to relish this delectable pleasure.

Any way you slice it,

this recipe will find a spot in our family recipe file.

I may have to research some lesser known holidays,

just so there's a reason to make it!

Pumpkin Cheesecake

Crust

1 1/2 C graham crackers

1 T sugar 

1/2 t cinnamon

1/4 C butter, melted

***

Filling

1 C pureed pumpkin

1 1/4 t cinnamon

1 1/2 lbs. cream cheese, softened (3 boxes)

3/4 C sugar 

1/4 t salt

4 large eggs

Spray bottom of 9-inch springform pan with cooking spray.

Line bottom with parchment paper and spray again.

Combine crust ingredients in bowl and press into pan.

Refrigerate 30 minutes while filling is made.

***

Position one rack in middle of oven and a second rack on bottom.

Preheat oven to 400 degrees.

Place filling ingredients in large bowl or food processor

and mix until well blended.

Remove crust from fridge and place filling inside.

Put a shallow pan of water on bottom rack of oven.

Bake cheesecake on middle rack for 15 minutes,

then reduce oven to 300 degrees.

Bake 25-30 minutes until edges are set.

Turn off oven, crack oven door and cool in oven 1 hour.

Remove from oven and cool completely.

Chill overnight, uncovered.

Enjoy!

The original cheesecake recipe was found in Parade magazine

and used sweet potatoes in place of pumpkin and candied pecans.

You can find it here.

We changed the recipe to our liking.