Pumpkin Cheesecake (Oh Yeah Baby)

Normally Felicia and I make this massive 6 tier dessert for Thanksgiving.  But this year she is a little occupied with papers and I am bored as ever.  We decided not to do this dessert this year and instead I have made pumpkin cheesecake.  I mean you cant go wrong with cheese, more cheese and pumpkin with sugar.  It is the holiday season and I am trying so hard not to eat the hell out of everything I make.  I have to keep this beautiful figure.  Ha

Anyways here is the recipe, simple and really good.

Ingredients

Crust Recipe:

• 1 1/2 Cup Graham Crackers (Crushed up)
• 1 TBL Sugar
• 5 TBL Butter

Filling Recipe:

• 2/3 Cup Brown Sugar
• 1/2 Tsp Cinnamon
• 1/4 Tsp Ground Ginger
• 1/8 Tsp Nutmeg
• 1/8 Tsp Ground Cloves
• 1/8 Tsp Salt
• 2 8oz. Cream Cheese (room temperature)
• 3 Large Eggs
• 1 Tsp Vanilla
• 1 Can Pumpkin Puree

Cream Cheese Topping:

• 1 Cup Sour Cream (room temperature)
• 1 Tsp Vanilla
• 1/4 Cup Sugar

Making The Crust

• First turn your oven on to 350 degrees
• Grab a spring form pan and spread butter all over it, as much as you want

• Take a plastic bag and place graham crackers in it and beat the hell out of it (good way to get your frustrations out)

• Now grab a small bowl and add your crumbs
• Add your sugar and butter to the mixture and mix well

• Place the crumb mixture to your well buttered spring pan and spread evenly

• Place this in the oven for 10 minutes
• Grab another bowl and mix your sugar together with your cinnamon, nutmeg, ginger, cloves and salt

• Set that aside
• Grab your mixing bowl and add your cream cheese and beat this until smooth (2 minutes)

• Start adding your sugar mixture and scrape sides to incorporate all the ingredients

• Add one egg at a time (yes I can crack an egg with one hand), mix this well

• Add your vanilla and pumpkin, mix this for another 3 minutes and scrape the sides

• Get your crust out of the oven 
• Add your filling to the crust

• Place this in the oven for 30 minutes
• Place a baking pan with water on the bottom shelve to allow moisture in the oven for the cheesecake
• While this bakes lets make the topping
• Grab a small bowl and add your sour cream

• Add your sugar and vanilla

• Mix well and set aside

• When cheesecake is done place on top and bake for another 8 minutes

• Now your finished product

• Allow this to cool
• Place in the fridge for and serve it the next day or on Thanksgiving

Enjoy everyone and Happy Holidays.  Much Love.