My autumn potluck dessert this year is an extra-easy-to-make pumpkin cheesecake. Our Friday night family group raved about it, and my family jockeys for the last piece. Mix together 16 oz. of cream cheese (softened to room temperature), a half cup of canned pure pumpkin, a half cup of sugar, 1 teaspoon of real vanilla, 1 teaspoon of cinnamon, and ground cloves and nutmeg to taste. When mixed well, add 2 eggs, and mix again until blended to a smooth consistency. Pour into a crust, and bake at 350 degrees for 40 minutes. The cheesecake is done when a small sharp knife comes cleanly out of center.
Crusts made from gingersnaps, Oreo cookies or graham crackers all have an amazing taste synergy with pumpkin cheesecake. Store-bought crusts actually taste fine, but homemade is a bit richer. Crush plenty of cookies (remove the Oreo filling and crush only the chocolate wafers), combine with a half to 1 cup of sugar, and moisten with melted butter. Press into a pie plate.
Cheesecakes must be refrigerated overnight to have the proper texture. After it has set overnight, top with crumbled gingersnaps, Oreo coookies or a graham cracker streusel, to match the crust. For a richer touch, top with pecan pralines or hand-dipped chocolate walnuts. For an even richer flavor, stir a half cup of miniature semi-sweet chocolate chips into the batter, and sprinkle the top with even more chips.
Guaranteed to be the most popular dessert at your family Thanksgiving or church potluck.
Send emails to DeborahWhite@UniqueRecipes.com.
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