It's National Pumpkin Cheesecake Day

Today is National Pumpkin Cheesecake Day. I confess, I feel a bit guilty about not telling you earlier, because it is unlikely you will be able to enjoy this pie on this, the day of celebration. Cheesecake does take time to chill, you know. But just do what I did--make it tonight and enjoy for breakfast tomorrow.

Ingredients taken almost directly from Joy of Baking.

Pumpkin Cheesecake Recipe:

Crust:
1 1/4 cup cinnamon graham cracker crumbs
1/4 cup crushed pecans
1 tbsp brown sugar
1/2 cup butter, melted

Combine these four ingredients and dump inside a cake pan. Although many cheesecake recipes encourage the use of a springform pan, I agree with Alton Brown when he argues that the things are pointless and leaky. Use a cake or pie pan 9inches in diameter. Press across the bottom and up the sides, and refrigerate while you make the insides.

Cheesecake:

2/3 cup brown sugar
1/2 tsp freshly ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly ground cloves
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 packages cream cheese, room temp
3 large eggs, room temp
1 teaspoon pure vanilla extract
1 cup pumpkin puree (canned or homemade)

Put a cake pan half-full of water on to the bottom rack of the oven, and then preheat to 350.

Combine the sugars, spice and everything nice in a small bowl. If possible, grind up the cinnamon, nutmeg, and cloves fresh before adding. It makes a huge difference, and these days you can even buy nutmeg in its own mill, like black pepper.

Next add your cream cheese to the bowl of a stand mixer, or a large bowl in which you can use a hand mixer. Mix about two minutes until soft. Beat in eggs one at a time, mixing 30 seconds after each addition. Now add the cup of pumpkin along with the vanilla. Mix until smooth.

Now you're ready to bake, but be careful when opening the oven door--the water makes it steamy in there. Bake for 25-35 minutes, while you make the topping. The cake should have a large jiggly spot in the center! I know it looks as though it is not done, but it is. Trust me. Take it out and turn off the oven.

Topping:
1 cup sour cream
1 tsp pure vanilla extract
1/4 cup white sugar

Combine and spread atop the cheesecake when it comes out of the oven. Put back in the oven (which has been turned off) for about five minutes to let the topping set a bit. When you take out the cheesecake, place it atop a wire rack and cover with aluminum foil to allow it to cool evenly. When cool, chill in fridge 6-8 hours.