Seriously, I do. To me, it is the best season of the year. And no, not just because my birthday is in October. There is just something simply magical about the crisp air in the morning, leaves turning a myriad of reds, golds, and browns. It doesn't surprise me at all that I fell madly and deeply in love with my now husband during the fall of 2005... it was inevitable!
So in the light of celebrating fall, here is another pumpkin recipe!
Pumpkin Cheesecake
Ingredients:
1 graham cracker crust
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
Directions:
1. Preheat the oven to 350 degrees.
2. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl (or if you don't have the individual spices, use pumpkin pie spice). Mix well, and set aside.
3. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
4. Bake for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
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