Autumn is upon is. A crisp wind blows and our thoughts turn toward Thanksgiving, apple cider, roasting turkeys, and of course pumpkin pie. Fall is unequivocally my favorite season. Finally a new chill in the air, a respite from the summer heat. I love the day, which comes each year, when I wake up, partake in the morning routine, I stick my head out the door to check the weather . . . inhale. The air for the first time, is cold, and it just feels good. Next thing I know I am standing outside just to feel and breath the crisp air. It feels clean . . . fresh. I should get a jacket, but I don’t, I want to relish in the crisp chill in the air, at least the first day. Love that.
This recipe, developed in honor of the fall, is not quite a cheese cake and not quite a pumpkin pie, although it has elements of both. When I created it I did not know what to expect and quite frankly I’m not sure technically what it is, but I know it’s good!
Until next thyme,
For the Crust
2 cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons sugar
For the Filling
16 ounces cream cheese, allow to soften at room temperature a bit
15 ounces (one can) pumpkin puree
2 ½ cups sugar
2 teaspoons vanilla extract
½ teaspoon maple extract
½ teaspoon nutmeg
½ teaspoon cinnamon
For the topping
2 cups sour cream
½ cup sugar
1 teaspoon vanilla extract
1. Preheat oven to 300f and get your 9 by 13 pan at the ready. Spray the pan with pan spray.
2. For the crust combine the graham crackers and the sugar together then rain in the butter and mix well. Press this into the bottom of your 9 by 13 pan.
3. For the filling you will need to whisk you softened cream cheese in a mixer when nice and soft add the pumpkin puree and mix. Add the eggs one at a time, then add all remaining filling ingredients. The goal is to mix everything well but not necessarily to whip everything and add a bunch of air, so don’t over whisk.
4. Pour the filling on top of the crust and bake at 300 for about 50 minutes.
5. Remove from the oven and let sit at room temperature for 10 minutes. At that time prepare the topping ingredients by whisking everything together.
6. Pour the topping on top and spread evenly, return to the oven for 10 minutes.
7. Chill at room temperature for ½ hour and then put in the refrigerator.