If I'm not the luckiest little fool around, the I don't know who is - P's taking me to Seattle this weekend!! We'll be exploring what is a new city to me, taking a cooking class and generally galavanting around. I couldn't be more excited! I've packed my raincoat and some hot coco powder so I think I'm ready. I think I'll also pack us an airplane picnic, because what could be more fun than that while we read up on Seattle and jet through the air? Too bad I can't bring this pumpkin cheesecake with me. It was delicious.
- 2 cups crushed graham crackers
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3/4 cup butter, melted
- 8 ounces cream cheese, room temp
- 15 onces canned pumpkin
- 3 eggs and 1 egg yolk
- 1/4 cup sour cream
- 1 1/4 cups sugar
- 1/2 teaspoon cinnamon sugar
- 1/8 teaspoon nutmeg
- 2 tablespoons flour
- 1 teaspoon vanilla
Lots of people buy graham cracker crusts pre-made (which also works) but I prefer making it by hand - it couldn't be more straight forward and I think it tastes much better. Crush the graham crackers either by hand in a bag or in a cuisinart. Mix with brown sugar, cinnamon and salt. Add melted butter and stir until combined. Press crumble into the sides of a 8 inch pie or spring-form pan.
In a bowl or an electric mixer, whip the cream cheese. Add pumpkin, eggs and sour cream, mixing after each addition. Stir in the sugar and spices. Then add the flour and vanilla. Once thoroughly incorporated and smooth, poor into the crust, filling to just below the crust's edge.
Bake for about an hour at 350F. Remove and let cool. Then place the cheesecake into the refrigerator for 2 hours to set.