In the summer 2015 issue of Okanagan Woman Magazine, we published a recipe for cherry cheesecake. One of our subscribers whipped it up and brought a few slices to the office. T’was fabulous! So I’m on a bit of a cheesecake kick these days. Here’s a recipe for pumpkin cheesecake, which I was lucky enough to be served last Thanksgiving – and with any luck, this Thanksgiving, too! Easy to prepare and easy to devour! Look for this and more recipes in the Fall 2015 issue of Okanagan Woman Magazine, set to hit the streets next week!
Perfect Pumpkin Pie Cheesecake
1 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons butter, melted
4 (8-ounce) blocks cream cheese
1 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin-pie spice
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
4 large eggs
1 (15-ounce) can pumpkin
2 tablespoons brown sugar
1 tablespoon butter
1/3 cup chopped hazelnuts
1. Preheat oven to 325°.
2. To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch spring form pan coated with cooking spray. Set aside.
3. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add 1 cup granulated sugar and next 6 ingredients (through cardamom), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. Pour mixture into prepared pan.
4. Bake at 325° for 1 hour and 20 minutes or until center of the cheesecake barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
5. To prepare topping, combine brown sugar and butter in a small skillet over medium heat; cook 3 minutes or until mixture melts, stirring occasionally. Add nuts, stirring to coat; cool to room temperature. Crumble and sprinkle over cake.