“Pumpkin Cheesecake” or “The Best Thing Ever!”

This comes straight out of The Taste of Home Cookbook.  I don’t know why I was always wary of cheesecakes.  Perhaps it was the disastrous efforts of trying to make my mom’s famous fudge.  Candy is a real doozy.  But I will perfect my mom’s fudge this year.  And of course I’ll be sharing the recipe.  Also look forward to some Martha Washington balls from my mom’s friend Ruby this Christmas.

I write this as my heart breaks about my oven.  The coil caught on fire earlier tonight, and I almost cried.  Especially since I had just deposited an Enchilada Verde Casserole with a homemade creamy cheese sauce.   It was vegetarian, and I think it was going to be amazing.  I wish I could just get a whole new oven/stove.  At least this didn’t happen yesterday when I was in the middle of cheesecake mania. Because that would have been a REAL tragedy.  Hooo doggy!

Pumpkin Cheesecake Dessert

3/4 finely chopped walnuts (I used pecans)
3/4 cup cinnamon graham cracker crumbs (about 12 squares)
1/4 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup butter, melted

Filling

2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 tsp ground cinnamon, divided
2 tbsp chopped walnuts (again, I only had pecans–my mom keeps me stocked)

• in a small bowl, combine the walnuts, cracker crumbs, sugar and spices
• stir in the butter
• press onto the bottom of an ungreased 10 inch tart pan with a removable bottom (I used a 9 inch spring form)

For the filling:

• in a large mixing bowl, beat cream cheese and sugar until smooth
• add eggs and beat on low speed just until combined
• add pumpkin and 1/4 tsp cinnamon
• beat on low speed just until combined
• the book goes into great detail about not over-mixing because it would cause air bubbles, cracking, etc.  I followed these instructions exactly
• pour filling into crust
• sprinkle with nuts and remaining cinnamon (I did not have the 1/4 tsp reserved to the side.  I left it in the little sprinkler so it would sprinkle on evenly.)
• place pan on a baking sheet
• bake at 350 for 35-40 minutes or until center is almost set
• cool on wire rack for 10 minutes and run a flexible metal knife or icing spatula around the edges to loosen
• continue cooling on the wire rack for 1 to 1.5 hours (it continues to cook the inside as it sits)
• store in the refrigerator

Recipe Review Rating=10 out of 10!  Bake time was perfect, taste is simply incredible and multi-dimensional, crust is amazing.

*submitted by Melissa Davies of Clermont, Florida for the 2008 edition of The Taste of Home Cookbook