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Pumpkin Cheesecake Autumn has been a season of wonderful aromas. I recall taking walks on a cold day while pushing the leaves that were piled high along the street with my feet and enjoying the aroma of fireplaces burning wood. I always loved smelling fresh baked pumpkin pie in the oven. There are always memories that stay with us no matter how the years have passed us by.
Cheesecake has been a favorite of my family. I have found this recipe on Martha Stewart's web page.
I appreciate Martha Stewart's talents. She has given common women, like me, easy lessons on baking and cooking a wonderful meal.
If you enjoy Pumpkin Cheesecake, then you will appreciate this recipe.
FOR THE CRUST
- 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
- 1/4 cup sugar
- 4 tablespoons unsalted butter, melted
- 4 packages (8 ounces each) bar cream cheese , very soft
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- 1 cup canned pumpkin puree
- 2 tablespoons pumpkin-pie spice
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick spring form pan, with the raised side of the bottom part facing up.
- Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not over mix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
- Place spring form pan on a rimmed baking sheet. Pour filling into spring form, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Remove from mold before serving.
Autumn is the season to thank the Lord for His great bounty He has given us.
Psalm 145:3 (King James Version)
Great is the Lord, and greatly to be praised; and His greatness is unsearchable.
Copyright © 2008-2015 Nancy Panettiere
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