"if i'd known you were coming i'd have baked a cake..."
i love pumpkin. i love pumpkin everything. pumpkin ice cream. pumpkin bread. pumpkin coffee. pumpkin pancakes. pumpkin ale. pumpkin. pumpkin. pumpkin. when ALL the other kids on the planet are blowing out candles on their birthday cake, i'm blowing out the candles on my birthday pumpkin pie! and pumpkin pie was my very favorite of all things pumpkin....that is...until i discovered the cheesecake factory pumpkin cheesecake!
FLASH FORWARD september 2009
the bk is not much on sweets. but, like me, he has an immense love of all things pumpkin. i tell him of my love of pumpkin cheesecake and how it's only available from mid-october thru december. boo! why can't i get it year round? "we need to run to the store". ummmm...why? i hate the store. "because i need cream cheese, graham crackers, a can of pumpkin, and springform pans". wait? what? within a few hours, the bk is enjoying a pumpkin ale and putting a pumpkin cheesecake in the oven. it is delicious. it is my new favorite dessert in the history of desserts. ever.
FLASH FORWARD today
today is national pumpkin cheesecake day. i'm not exactly sure why we must celebrate only one day a year. i think it should be pumpkin cheesecake day everyday. to celebrate, you COULD go to a local bakery. or a grocery store. or the cheesecake factory. and get yourself a a pumpkin cheesecake. but i highly suggest that you follow this simple recipe, and make your own!!
BK'S PERFECT PUMPKIN CHEESECAKE RECIPE
3/4 cup melted unsalted butter
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
1 teaspoon salt plus 1 pinch
2 lbs cream cheese, room temperature
1/4 cup sour cream
1 (15 oz) can pumpkin puree
6 large eggs, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup chopped pecans
make sure rack is in center of oven and preheat oven to 350 degrees. brush a 10 inch springform pan with some of the butter; stir remaining butter into graham cracker crumbs with pecans, 1/4 cup sugar and pinch salt. press mixture onto bottom, and up sides, of pan. make sure to pack tightly. bake 15~20 minutes, until golden brown. beat cream cheese with a mixer until smooth. add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed. beat in the sour cream, then add pumpkin, eggs, vanilla, 1 tsp salt, cinnamon, ginger and cloves and beat until just combined. pour into cooled crust. bake about 1 hr and 45 min, or cheesecake is set but center is loose. open oven door slightly, turn off oven, and let cheesecake sit in oven for about an hour. remove from oven and let cool on a wire rack.run a knife around the edge of the springform pan and refrigerate at least 8 hours, but preferably overnight.
enjoy!!
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