Just in time Pumpkin cheesecake

A little story about my wife; about three year ago she started baking. This is a great thing for me, but not the waist-line. Over those years I have enjoyed many of her creations, all of which is her own seeing as she does not like to use recipes… I was a little worrisome, seeing that I was always taught to use a recipe for baking. I wasn’t sure this experiment was going to work, boy was I wrong.

This is my favorite recipe, Pumpkin Cheesecake. It’s perfect for Thanksgiving, and for me. I have had so much enjoyable pumpkin pie over the years; I didn’t think I would enjoy any other Thanksgiving dessert, until this one came along. She first made it two years ago for me and her family (73 members strong) it was a huge hit and enjoyed by all. I had to pass it along to all of you. Moist buttery goodness filled with great Pumpkin flavor with sprinkles of nutmeg and cinnamon. I hope you enjoy this one as much as I have and I will again this weekend!

Ingredients

Crust

Cinnamon Graham crackers- 1 ½ cups

Butter- 5 tbsp (melted)

Sugar- 1 tbsp

Pecan chips- ½ tbsp

Filling

Cream cheese- 3 eight ounce packages (softened)

Sugar- 1 cup

Vanilla- 1 tsp

Pumpkin- 1 cup (canned)

Eggs- 3 (large)

Cinnamon- ½ tsp

Nutmeg- ¼ tsp

Allspice- ¼ tsp

Whipped cream

Heavy cream- 2 cups (whipped)

Cinnamon- ½ tsp

Nutmeg- ¼ tsp

Method to the Madness

1)      Pre-heat oven to 350.In a food processor, mix crust ingredients together, until coated and crumbly. Add to an 8 inch spring form pan. Cover entire bottom and go 2/3 of the way up. Bake at 350 for 5 minutes, set aside.

2)      In a large mixing bowl combine the cheese, sugar, and vanilla blend until smooth with a hand mixer. Add the pumpkin, eggs, spices and mix until smooth. Pour the mixture into the crust, and bake for 60 minutes. Remove from oven and bring to room temperature, then refrigerate until ready to serve.

3)      While the cake is baking, in a large mixing bowl add the heavy cream and spices and whip until soft peaks form. Refrigerate until ready.

4)      Plate pumpkin cheesecake and top with the whipped cream.

5)      ENJOY!!