Pumpkin Cheesecake

Pheasant plate, Similar Cake Stand, vintage napkin similar here

Good morning! I hope that you had a great weekend. Mine was perfect, my mom has been visiting and we had a wonderful weekend sewing pillows, working on a special family Christmas project and baking. We also watched Christmas movies, read magazine and relaxed. Unfortunately she left for home so it is back to the grindstone for me today.

Pheasant plate, similar cake stand, similar napkin

I am busy making preparations for Thanksgiving with my brother and his family and I cannot wait. We love food and my brother and husband are both great cooks. My brother also happens to be a spectacular baker so I am hoping not to gain 10 pounds this week.

similar cake stand, vintage nutmeg grater, similar here , similar napkin here

I tried a new pumpkin cheesecake this week and I thought I would share it with you, as with all cheesecakes it is easy to make. The good news is that you can make it ahead and even freeze it if you want. You can also garnish it with whatever you like, a praline sauce, cranberry sauce, or just nuts and whipped cream. 

Pumpkin Cheesecake

Recipe from All She Cooks

12 Tablespoons of melted unsalted butter

21/2 cups graham cracker crumbs

23/4 cups sugar

1 teaspoon salt, plus a pinch

2 lbs. room temperature cream cheese

1/2 cup sour cream, room temperature

1 15oz. can of pure pumpkin 

6 large room temperature eggs, lightly beaten

1 Tablespoon vanilla extract

21/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

preheat oven to 325 degrees and place rack in the center of the oven. Prepare a 10 Spring form pan with cooking spray and line the bottom with parchment paper. 

In a bowl, mix the butter,  the graham crackers and 1/4 cup of sugar and a pinch of salt. Once mixed pour into the pan and press into the bottom and up the sides. Bake the crust for 15-20 minutes until golden brown. 

Let crust cool. Once pan is cooled wrap the pan well in aluminum foil and place in a roasting pan. Bring a pot of water to a boil. 

While waiting for the water the boil prepare the filling. 

Beat the cream cheese in the bowl of a stand mixer until creamy, then add the rest of the sugar and beat until light. Add the sour cream, mix until blended. Then add the pumpkin, eggs, spices and the vanilla. Mix until the ingredients are just incorporated then pour into the prepared pan. 

Place the roaster in the oven and pour the boiling water into the roaster. until it comes half way up the  side of the spring form pan. Be careful not to splash and get water on the cheesecake. Bake the cheesecake for 1 hour 45 minutes or until the cheesecake is set on the edges and wiggly in the center. 

Open the oven door to release a little heat and then leave the cake in the oven for an additional 1 hour. Carefully remove the cake from the pan, and let cool on a rack for 1 hour. Then run a knife around the edges of the pan and place in the oven to cool for 8 hours. 

When ready to serve remove the cheesecake from the refrigerator and let it warm up a bit, remove from the spring form pan and serve. You can garnish with whipped cream, cranberry sauce or enjoy it plain. 

So tell me, what did you make this weekend? Will you be hosting Thanksgiving dinner or will you be going to someone else’s house? What will you be baking?

Have a great week! 

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