Lisa Thorpe

Surviving abundance

It is harvest time, a time of bounty, a time of gathering and collecting, hoarding and sharing all at the same time.  I am in a surviving abundance mode right now, so many things going, all good and worthy causes, events, and people but so little time.  It is a time where visits with people and simple goals like walking the dog get on my to do list lest I forget! Yipes.  I hope to take a bit of a breather this week with family and friends and hope you can do the same.  So towards that end, this week I am posting this lovely pumpkin, by Thanksgiving it will be transformed into a wonderful pumpkin cheesecake.  On Friday I’ll post a photo of the cheesecake and maybe some comments from my Thanksgiving feasting friends.

Here is the recipe.  Have a good week, take a few deep breaths and enjoy the abundance.

Pumpkin Cheese Cake

Crust

2 cups gingersnap cookie crumbs

3 Tbs sugar

7 Tbs melted butter

Filling

3- 8oz pks cream cheese

1 cup pumpkin puree

2 Tbs all purpose flour

1 ¼  cups sugar

1 Tbs vanilla

½ tsp ground nutmeg

½ tsp ground ginger

¼  tsp ground cloves

¾ tsp ground cinnamon

4 large eggs

Oven 375

Mix cookie crumbs and sugar mix in melted butter until moist.  Transfer to 9-spring form pan and press evenly onto bottom and about 2 inches up sides.  Bake until crust is fragrant and slightly darkened. (9-12 min.)

Let cool lower oven temp to 300.In stand mixer with paddle beat cream cheese, pumpkin, flour and salt on medium speed, scraping down sides of bowl frequently, until smooth and fluffy (5min.).  Make sure no lumps.  Add sugar and beat until blended and smooth. Add vanilla and spices blend.  Add eggs one at a time, beating just until blended. Pour filling into cooled crust an smooth top.  Bake until center jiggles like Jell-o when nudged (55-60 min.). Cake will be slightly puffed around the edges and the center will still look moist.  Set on rack to cool at least 8 hours or up to 3 days (covered and refrigerated). Adapted from Fine Cooking Magazine.

To serve my family likes homemade caramel sauce and a dollop of whip cream.