Time flies. Admitting it doesn’t help either. It just makes me feel like one of the adults I used to loathe as a child who would say “Where has the year gone? It flew by!” And I would be thinking “What are you talking about? I’ve been waiting for Christmas forever!” Nowadays, the sands of time slip through my hands faster than I can bake a cheesecake.
How was your Canadian Thanksgiving? How long was your nap? How were your hot turkey sandwiches this week? I was working Thanksgiving— #nurselife— and if you’re thinking that I made this cheesecake in time for thanksgiving, and only the post is late, you would be wrong. But I couldn’t let a thanksgiving go by completely without making this ultimate bit of nostalgia. Better late than never right?
First of all, I want to promise you all that this will be my only pumpkin recipe this fall. Because I’m only willing to admit to my basic-ness one pumpkin dessert’s worth. I get annoyed with the fall influx of pumpkin spiced everything just as much as the next person. But this one is special.
Growing up, my mum made pumpkin cheesecake. This is her recipe. And every year it is what I look forward to most at Thanksgiving (with turkey gravy coming in at a very close second). I have tried pumpkin pie once in recent years… it’s all right. I have to tell you that people who love pumpkin pie, love my mum’s pumpkin cheesecake, and people that hate pumpkin pie love it too.
- 1¼ cup graham cracker crumbs
- ¼ sugar
- ¼ butter, melted
- 8 oz cream cheese, room temperature
- ¾ sugar
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 3 eggs
- 14 oz can pumpkin purée
- 1 teaspoon vanilla extract
- Preheat the oven to 350º.
- Combine the ingredients of the crust in a bowl. Mix well sing a fork or whisk until the butter is evenly distributed. Press the mixture into the bottom and sides of a 9-inch springform pan*.
- Bake the crust for five to six minutes. Allow the crust to cool.
- In the bowl of an electric mixer, beat the cream cheese until fluffy. Add the sugar and spices to cream cheese and mix on medium speed. Be sure to scrape the sides and bottom of the bowl.
- Add the eggs one at a time mixing well after each egg. Next, add the vanilla extract and pumpkin purée. Mix until combined completely, again, scraping the sides and bottom of the bowl.
- Pour the filling into the graham crumb crust and bake until a cake tester comes out clean about 40 to 50 minutes**.
- * I used a 13-inch rectangular tart pan, which left me with extra filling
- ** Cook time will depend on how wet the pumpkin purée is.