So first an aside: I am sitting here watching the new show on fox, Gracepoint. It is a pretty good show if you’re into crime dramas, but my main motivation for watching is that seeing my city on the screen fills me with even more hometown pride (I know you didn’t think it was possible I could love Victoria even more but rest assured there are no limits on my affections). But then right this very second the whole experience just got even better (and my homesickness got a touch worse) because the filming location for the house of the main characters is three doors down from our house in Victoria. Meaning I just glimpsed the corner our yard on television. I mean that makes us practically famous right?
Okay, I will stop my over-exuberant nostalgia and get down to business. Pumpkin Cheesecake. Apparently, everyone loves pumpkin everything this fall. So this recipe from our Canadian Thanksgiving Feast is right on trend. This was one of the non-vegan, non-paleo and full gluten dishes. Because really dessert should just be decadent. It also happens to be super simple and more or less fool proof, while appearing complex and labor intensive. Enjoy!
Makes 1 cheesecake
- 2 packages of cream cheese (8 oz), softened (light cream cheese works too!)
- 1/2 cup of sweetener of your choice (I have used splenda and sugar)
- 3/4 cup of canned pumpkin
- 1/2 tsp of vanilla
- 1/2 tsp of cinnamon
- 1/4 tsp of all spice
- 2 eggs
- 1 pie shell (traditional or graham cracker. I use traditional because I like a dessert that is a little less sweet)
- Preheat the oven to 350 degrees
- Cream together the cream cheese, pumpkin, vanilla and spices in a large bowl until well blended.
- Beat in the eggs.
- Pour into crust and smooth with a spatula
- Cook for about 35 to 40 minutes or until the center has almost set.
- Let stand and cool for at least three hours (I usually do them the day ahead and let them cool in the fridge until serving)