It’s almost December and I am getting so excited about Christmas! My house is decorated, I’m sitting here drinking a peppermint mocha and listening to Micheal Buble’s Christmas while Ruby has a nap. It’s a nice little Friday 🙂
I really need to start Christmas shopping though. I’m the kind of person who decorates my house in November, but often waits until the last minute to buy gifts. My husband is very difficult to buy for because he is the kind of guy that just buys something if he wants it. This year he HAS given me a few ideas but he’s still a tough one. On the other hand, he is an EXCELLENT gift giver. I will never be able to top the gift he gave me in 2009. He surprised me with a trip to Indianapolis and two tickets to the Colts playoff game against the Ravens. Merry Christmas to me! It was the best gift I’ve ever received. That trip was amazing. The Colts won the game, we did a lot of drinking and eating, we met up with old friends and we met some new friends.
Tomorrow is my staff Christmas party. This year it’s a low key event, which I love. We’re having a pot luck dinner at my colleague’s house. I will, of course, be baking and I decided to make a pumpkin cheesecake. I’ve made this one before and it got the stamp of approval from my brother-in-law, Kyle, who is a bit of a cheesecake connoisseur. Besides, everybody likes cheesecake right? I feel sorry for those people who don’t! Life is better with cheesecake and as you know, I LOVE pumpkin.
Here’s the recipe. I hope you enjoy it as much as I did. It’s incredibly creamy with just enough spice. It’s not very sweet but it’s VERY rich. YUM!
1 cup graham cracker crumbs (about 9 crackers)
3 tablespoons brown sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
3 packages cream cheese, softened
1 cup brown sugar
1 can or 15 ounces pureed roasted pumpkin
3 tablespoons sour cream
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
Preheat oven to 350°F
Grease an 8×8-inch square cake pan and line with parchment. You can also use a 9×9-inch pan.
In a food processor, mix together the graham crackers, brown sugar, salt and butter. Pour the mixture into the prepared pan and press it out in an even layer. Bake for about 12 minutes, until it starts to color. Let cool on a rack.
In a stand mixer, beat the cream cheese on medium speed with the paddle attachment for about 1 minute. Scrape down the sides and mix for another 30 seconds. Add the brown sugar and mix for about 1 minute. Add the eggs one at a time, scraping down the sides after each. Add the pumpkin, sour cream, cinnamon, nutmeg, vanilla and salt. Mix for 30 seconds.
Pour the cheesecake mixture onto the cooled crust. Place the cheesecake in the oven on a cookie sheet that has about a 1/4-inch hot water in it. This will help the cheesecake bake evenly and have a silky texture. Turn the oven down to 325°F and bake for about an hour or until it is just set in the middle. Remove the cake from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours.
To serve the cheesecake:
Using a sharp, thin bladed knife dipped in hot water, cut the cheesecake into 16 pieces.