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posted by Mr. Darcy

Here’s a dessert guaranteed to impress your friends & family! It will elicit wonderous “ooooh’s” and “aaaah’s” from just about anyone who spies or tries it! This recipe has become a family holiday tradition at our house and it is as fun to make as it is to eat. (Ooooh’s and aaaah’s are included, of course!)

The Recipe:

• 1. 75 cups graham cracker crumbs
• 0.25 cups finely ground pecans
• 0.5 teaspoon ground cinnamon
• 1 stick (0.5 cup) of unsalted butter, melted
• 3 (8-oz) packages of cream cheese, softened
• 1.5 cups sugar
• 2 tablespoons of cornstarch
• 1 teaspoon vanilla
• 2 eggs
• 2 egg yolks
• 0.25 cup heavy cream
• 1 (14-oz)  can of pumpkin pulp or 1.75 cups of fresh pumpkin pulp
• 0.25 cup caramel sauce (our one cheat… bought at a store)

Directions: the pumpkin

The steps for baking a pie pumpkin, from whole pumpkin to pulp.

First, why cook a pumpkin over buying canned pumpkin at the store? I guess that depends on you and what your time and kitchen fortitude allow. Many feel both get you the same result. Some reasons I decided to take the plunge are: (1) at $1-2 per pumpkin, you get more pumpkin pulp for your money  (2) plus, though many disagree, I think the end result simply tastes better because it’s freshly made. And now for the best reason of all, (3) you may think I’m crazy, but I swear it’s fun!

1. Preheat the oven to 350.

2. Take a pie pumpkin, available at most farmers markets or produce stores during the fall/winter season, and cut it into quarters.

3. Scoop out the seeds and cut your quarters into 4-inch pieces.

4. Place the pieces of cut pumpkin into an oiled roasting dish, rind side down, cover tightly with foil, and bake for about 1 hour or until the pumpkin is soft and cuts easily with a fork or spoon.

5. Pull it out of the oven, allow it to cool, and then with a spoon or knife, scrape the pumpkin flesh away from the rind as shown in the bottom two photos above. The pumpkin flesh should easily come apart from the rind leaving a pile of empty rind and a bowl full of fresh pumpkin.

6. Puree the freshly cooked pumpkin and set aside for later.

Note: If after you puree the pumpkin, the final consistency is wetter than what you’d normally see in a can of pumpkin, wrap in cheese cloth and strain a little bit of the excess water from it until the consistency looks right.

Directions: the cheesecake

1. Preheat the oven to 375.

2. If you are starting with whole pecans, place them in a food processor and pulse them until they are finely ground. Then add the graham cracker crumbs to the food processor with the cinnamon and pulse once more to quickly blend.

3. Pour the crumb mixture into a medium bowl and add the melted butter. Stir until combined.

4. Press the crust mixture into the bottom and about half way up the sides of a 9-inch springform pan.

Press the crust into the bottom and up the sides of the springform pan.

Note: I like to take a butter knife and even up the edge of the crust all the way around the pan. It will make for a better presentation when it’s done.

5. For the filling, combine cream cheese through vanilla in a mixer bowl. Beat until fluffy.

6. Add eggs and yolks all at once, beating on low just until combined.

7. Fold in the cream and the pumpkin pulp. Don’t worry if it appears broken and not mixed in. Leave it that way. It will bake beautifully.

The filling just before folding in the pumpkin and heavy cream.

8. Pour into the crust lined pan.

Pour the filling into the crust-lined pan.

9. Place on a shallow baking pan in the oven and bake for 35 to 40 minutes or until the center appears nearly set when shaken.

10. Cool 15 minutes. Loosen the sides of the pan and cool for 30 more minutes.

The pumpkin cheesecake just after baking.

11. Chill for 4 hours before serving.

12. Decorate with a drizzle of caramel sauce over the top of the cheesecake or over each individual slice. A sprinkle of powdered sugar makes a lovely garnish, too.

Drizzle with caramel sauce and, if desired, a sprinkle of powdered sugar.

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