Saturday, November 22, 2008

Pumpkin Cheesecake

This baked up perfectly and looks very creamy and moist. I can't wait to dive in at Supper Group tonight!

foodblog 032

  • 2 cups graham cracker crumbs (I love Mi-Del's Whole Wheat Grahams)
  • 3 tablespoons sugar
  • 1/2 cup light butter, melted
  • 1 (8-ounce) red fat package cream cheese
  • 3/4 cup light brown sugar
  • 3 eggs
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup skim evaporated milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt

Heat oven to 350 degrees F.

To make crust, mix graham crackers, sugar and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.

foodblog 026

For filling, in the same bowl of the food processor mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir vanilla, allspice and salt into evaporated milk. Pour milk mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 45-50 minutes or until the center sets. Allow to cool to room temperature before serving.

foodblog 027

Recipe adapted from here

And somehow this happened while I was baking...

foodblog 021

We decided since we head home to KY mid-December it'd be nice to enjoy the tree for a few weeks before we leave. We're waiting to set out the rest of the Christmas decorations until next weekend.

No comments: