just when I thought it couldn’t get any better

I picked up a can of pumpkin puree at the store a while back.  I didn’t have a plan.  I figured it would most likely become a bar with a cream cheese frosting.  Then I needed a dessert for Sunday’s meal.  I’ve been craving cheesecake ever since I saw Nigella make one a couple of weeks ago.  I checked Feast for the recipe, and found one for pumpkin cheesecake.

I was originally concerned about the lack of spice and intended to put a bit of spice in the crust, but I forgot.  Turns out this dessert doesn’t need them.  I’m not sure if it’s because it is mixed in a food processor, but it’s more creamy and smooth than most cheesecakes – almost light.  It’s incredibly satisfying, without pushing you over with it’s richness.  In fact I think I’m in love. 

Since it’s Autumn, I did sneak in a little spice in the end with a twist on the usual whipped cream.

pumpkin cheesecake with cinnamon and spice whipped cream

for the base

2 cups graham cracker crumbs

1 stick butter, soft

Place the graham cracker crumbs and butter in a food processor and blend until it starts to come together like damp sand.

Press the mixture into the bottom of a 9 inch spring form pan to create an even layer.  Put the pan in the fridge while you make the filling. 

Preheat your oven to 325 degrees.

for the filling

1 fifteen oz. can unseasoned pumpkin puree

1 1/2 pounds cream cheese

1 cup sugar

6 eggs

juice of 1/2 lemon

Put the pumpkin puree and cream cheese in the food processor and run the motor until they blend together.  Add the sugar while the machine runs, then add the eggs one at a time.  Scrape down and process again, adding the lemon juice.  Blitz to make a smooth mixture.

Double wrap the base of the pan with aluminum foil and set in roasting pan.  This will keep the base dry while it cooks in the water bath.

Scrape the filling into the base.  Pour hot water into the roasting pan no more than half way up the side of the spring form pan.

Bake for 1 3/4 hours, or until the filling has set with only a small amount of wiggle left at its center.  Take the pan out of the water, remove the foil and place on a rack to cool.  When cool, place in the refrigerator to cool completely.

cinnamon and spice whipped cream

1 half pint heavy whipping cream

2 Tablespoons sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

dash of cloves

dash of nutmeg (hopefully fresh grated)

In a small bowl, mix sugar, cinnamon, cloves, and nutmeg.  Set aside.

Using a mixer or whisk, begin whipping cream when it starts to thicken add the sugar mixer and vanilla.  Whip to soft peaks.