Pumpkin Cheesecake

Today, I'll be making pumpkin cheesecake.  Now, just so you know, my cheesecakes are not like most people's cheesecakes.  I don't have any special pans to make a cheesecake in, so they're made in pie pans.  And they're super creamy.  No dry cheesecakes in this house.  If you're into that, here's the recipe.

Pumpkin Cheesecake

 

Crust:

 

1 3/4 c. graham cracker crumbs

1/2 butter or margarine (melted)

1/4 c sugar

dash cinnamon (to taste)

dash ground cloves (to taste)

 

Filling:

 

1 8 oz pkg cream cheese (softened to room temperature)

3/4 c packed brown sugar

3 eggs, beaten

1 15 oz can pumpkin puree

1/2 c whipping cream

1/2 tsp brandy

1 tsp cinnamon

dash ground cloves

1/4 tsp salt

 

Preheat oven to 350 degrees F.  Butter standard 9" diameter pie pan.  Mix together cracker crumbs, spices, extract and sugar.  Add in melted butter and stir until well combined.  Press crumb mixture into pan as evenly as you're able - along bottom and up the sides to the edge.  Bake 8-10 minutes.  (Some shrinkage will occur.)  Allow to cool completely before adding filling.

 

Re-preheat the oven to 350 degrees F.  Beat cream cheese with brown sugar until smooth.  Add in eggs, cream, brandy and pumpkin - beat until smooth.  Add in remaining ingredients and beat until smooth.  Pour into pie shell.  Bake 35-45 minutes or until center is set.  Chill overnight, slice and serve with whipped cream topping.

I didn't get any brandy this time, so that's out, but I left it in the recipe so you can add it or not.  And, of course, if you're into nutmeg (:shudder: I hate nutmeg) then feel free to add a dash or two.  

Enjoy!

What are you making for Thanksgiving dessert?