I don’t have a favorite season; I really love them all, but for different reasons. Spring is a time of new life; Summer is full of warm days playing outside; Fall brings brilliant colors; and Winter is a white magical wonderland. I think what I enjoy the most is the changing of seasons. I enjoy each one, yet cannot wait for the next one to begin.
Fall
deserves the full attention that leaving summer behind grants it. Mother Nature is decorating the forest in
shades of red, orange, gold and amber as a backdrop from every angle. As much as I love the summer months, I have
to admit that I am happy fall is here. It’s
a time for scarves, boots, apple cider, pumpkin spice everything, rich hearty
food, the beginning of football, brand new school supplies and that crunching
sound when you walk through the fallen leaves.
Yes, I even enjoy all the Northwest rain, I love the sound it makes when
it hits our metal roof and I live for the occasional thunderstorm. Yep, I love it all!
With
the cooler mornings and crisp afternoons now upon us, it is time to welcome
Fall with open arms and there is no better way to do that then with one of my
fall favorites – Pumpkin Cheesecake!
~Pumpkin
Cheesecake~
Crust:
1 ½
cups graham crumbs
5
Tablespoon butter, melted
1
Tablespoon sugar
Filling:
3- 8
ounce pkgs. cream cheese, softened
1 cup
sugar
1
teaspoon vanilla
1 cup
canned pumpkin
3 eggs
½
teaspoon cinnamon
¼
teaspoon nutmeg
¼
teaspoon allspice
whipped
cream
{Note:
this recipe can be made into a large cheesecake using an 8” springform pan or
12 mini cheesecakes using a mini cheesecake pan.}
Mix
crust ingredients together, just till coated and crumbly. Press onto the bottom
and 2/3 up the sides of the pan. Bake for 5 min. at 350 degrees. Set aside.
Beat
the cream cheese, sugar and vanilla in large bowl until smooth. Add pumpkin, eggs, and spices, beat till smooth
and creamy. Pour filling into prepared
crust(s).
Bake mini
cheesecakes for 20 minutes (bake a large 8” cheesecake for 60 minutes). Remove from oven and cool for about 15
minutes. Cover lightly with plastic wrap
and refrigerate. After it has thoroughly
chilled, remove from pan. Top with
freshly whipped cream and serve!
~Enjoy!
