yes, you will want to make this.

It is da bomb. You won't regret it and, like me, you might even get locked in to making it every year. It is THAT good.

Pumpkin Cheesecake

32 ounces cream cheese, softened

1 1/2 cups sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon ground cloves

1 (15 oz.) can pumpkin 

4 eggs

2 teaspoons vanilla extract

Pecan Graham Cracker Crust* (recipe to follow but do first!)

Cinnamon Whipped Cream* (recipe to follow)

Combine the cream cheese, sugar, cinnamon, ginger and cloves in a large bowl and beat until smooth and creamy. Add the pumpkin and beat until smooth. Add the eggs 1 at a time, beating until smooth after each addition. Beat in the vanilla. Pour the cream cheese mixture into the Pecan Graham Cracker Crust. Place the springform pan in a larger baking pan. Add water to the pan to a depth of 1 inch.

Bake in a preheated 350-degree oven for 1 hour and 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.

Remove the springform pan to a wire rack to cool. Cover the springform pan and refrigerate overnight. Loosen the cheesecake from the side of the pan and remove the side of the pan. Place the cheesecake on a serving plate and top with the Cinnamon Whipped Cream. Serves 10-12.

Pecan Graham Cracker Crust

1/2 cup pecans, finely chopped

1 cup graham cracker crumbs

1/4 cup sugar

5 tablespoons melted butter

Combine the pecans, graham cracker crumbs and sugar in a bowl and toss to mix well. Add the butter and mix well. The mixture should have the consistency of wet sand. Press the mixture evenly over the bottom of a 9-inch springform pan.

Bake at 350 degrees for 10 minutes. Wrap the bottom and side of the pan with foil to make it watertight.

Cinnamon Whipped Cream

1 cup heavy whipping cream

1/4 cup confectioner's sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

Combine the whipping cream, confectioners' sugar, vanilla and cinnamon in a small bowl. Beat at low speed until well blended. Beat at high speed until stiff peaks form.

And there you have it. This recipe comes from a local Junior League cookbook and is one of the most "crispy" pages in my book from plenty of use. I'm actually getting excited to whip one up tomorrow for this year's Thanksgiving feast.

//photo courtesy of Myles Katherine. Font: Mountain Retreat //