TASTY TUESDAY, OCTOBER 19, 2021 – NATIONAL PUMPKIN CHEESECAKE DAY
National Pumpkin Cheesecake Day is coming up on Thursday, October 21st! It was 1981 (I was 35 years old) before I had ever heard of PUMPKIN cheesecake! I hadn’t even had a cheesecake until I was an adult. We had lived in Japan 3 years, Florida 2 years, and now my husband was on shore duty with the military on Whidbey Island, Washington. We got acquainted and became friends with some of the families on the same duty as we were. One of the military policemen that worked with my husband loved to cook! Not only was I impressed, but he enjoyed cooking for people and sharing his recipes! He made us a FESTIVE PUMPKIN CHEESECAKE for Thanksgiving one year and it was the MOST DELICIOUS CHEESECAKE I had ever eaten! I’ve made it many, many times since. It is a little more challenging to make than a New York Style Cheesecake but worth the effort and time. I’m sharing it here with you because I DO love to share great recipes and this one is for sure worth sharing!
FESTIVE PUMPKIN CHEESECAKE
Take time to read through the recipe before starting. It’ll make it all go more smoothly and turn out perfect every time!
CINNAMON CRUMB CRUST
1 (6 oz.) package zwieback toast, crushed
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ cup butter or margarine (melted)
Blend all ingredients. Press mixture firmly over the bottom and up the sides of a 9”-10” springform pan that has been lightly buttered. Refrigerate.
Preheat oven to 325 degrees F (165 deg C).
FILLING
3 (8 oz. each) packages cream cheese at room temperature
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
3 large eggs
1 (1 pound) can pumpkin (not a pumpkin pie filling)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup heavy cream or whipping cream
In a large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and brown sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. At low-speed beat in pumpkin, cinnamon, nutmeg, cloves, salt, and cream.
Pour into the cooled prepared crust.
Bake in preheated 325 deg F oven until a knife inserted in the center comes out clean, about 1 hour 35 minutes.
NUT TOPPER – OPTIONAL (if there are nut allergies or you just don’t like walnuts or pecans, omit this step)
6 Tablespoons butter or margarine at room temperature
1 cup firmly packed light brown sugar
1 cup coarsely chopped walnuts or pecans
If using the nut topper, combine in a small bowl. Gently spoon nut topper over baked cheesecake. Bake 10 minutes longer.
Cool to room temperature on a wire rack. With a thin knife, loosen crust from pan. Do not remove sides of the pan yet.
Refrigerate 6 hours or overnight.
Gently remove sides of pan. Let stand 20 minutes at room temperature before serving. Top with whipped cream if desired.
Makes 16-18 servings.
BAKER’S NOTES:
This is a scrumptious cheesecake!
I know this might be a little expensive to make. The zwieback toast, the cream cheese – but when it gets to be September/October, watch for sales. Just do NOT freeze the cream cheese. It destroys the texture of the cream cheese. It keeps a long time in the refrigerator unopened.
The spices you might already have in your spice cabinet. And margarine is a lot less money than butter – and the taste is just fine!
Have fun, surprise your family, friends, and guests with something a little different. Some of my family doesn’t like pumpkin pie. So, this would maybe fit the bill for everyone during holidays and special occasions during the fall and winter seasons. Of course, it’s good year round!
Bon Appetite’ With Love,
To download this recipe, click here.