if looks were everything...

...I'd be all over this.


Wouldn't you say that's pretty easy on the eyes?

Sadly, it has two things going against it in my book--a)it's cheesecake (which, as you may recall, ranks pretty low on my list of cake preferences), and b)it's flavored with pumpkin, which I've never particularly liked. Regardless of the fact that it's not my cup of tea (or slice of cake, as the case may be), I know from various samplers that it's magnificent. It was made as a special birthday treat, and everyone (except me) gnawed away at it with their eyes glazed over. Apparently it was particularly decadent with some peach preserves spooned over the top.


Who says pumpkin has to be limited to the fall? That's like saying eggs should be limited to breakfast and cinnamon only belongs in desserts. Utter drivel. Gobbledygook. Nonsense. Hogwash.

Pretty Pumpkin (wince) Cheesecake (double wince)
(based almost entirely on this recipe)

Crust:
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup brown sugar, tightly packed
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted and cooled

Filling:
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup brown sugar, tightly packed
2 tablespoons milk
1 teaspoon vanilla
1 tablespoon bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3 (8 oz) packages cream cheese, at room temperature (I used one full fat and two low fat)

Topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon

To make the crust: Grease up a 9-inch springform pan.
Stir together the graham cracker crumbs, chopped pecans, sugars, and butter in a bowl until combined well. Press this crumb mixture evenly onto the bottom and about 1/2" up the side of the pan. Chill the crust for 1 hour.

To make the filling: Preheat the oven to 350°F and put a rack in the middle position.
Whisk together the pumpkin, eggs, brown sugar, milk, vanilla, and bourbon in a bowl until combined.
In a large bowl, stir together the granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.
Add the softened cream cheese to the dry ingredients and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce the speed to medium and add the pumpkin mixture; beat until smooth.
Pour the filling into the chilled crust, smooth the top, and either put the springform pan into a shallow baking pan or place a pan on the lower rack in case the springform leaks. Bake until the center is just set, 50 to 60 minutes. Transfer to a rack and cool for 5 minutes, making sure to leave the oven on.

To make the topping: Whisk together the sour cream, sugar, and bourbon in a bowl, then spread on top of cheesecake and bake 5 additional minutes.
Cool the cheesecake completely in a pan on the rack for about 3 hours.
Cover and chill the beauty until cold, at least 4 hours. Remove the side of the pan and bring the cake to room temperature before slicing and serving.