Paul Epsom visits the bake shop in the Country Cupboard in Lewisburg where they prepare a delicious pumpkin cheesecake for Thanksgiving Dessert.
3/4 cup graham cracker crust
3 Tbsp. sugar
1/4 cup butter
1/2 cup pecans
Mix crust ingredients together in a bowl. Put a liner in a 9″ spring form pan. Place crust mixture in the lined spring form pan. Bake for 8 minutes at 350 degrees.
4-8 ounce cream cheese 1 tsp. cinnamon
1 cup pumpkin 1/8 tsp. nutmeg
1 cup sugar 1/8 tsp. cloves
4 eggs 1 tsp. vanilla
Cream together room temperature cream cheese, pumpkin, and sugar until smooth. Scrape your bowl numerous times to make sure the cream cheese mixture is smooth. Add cinnamon, nutmeg cloves, and vanilla. Crack your eggs and add only 1 at a time. Mix until it’s combined then add another, repeat until all of your eggs are mixed in. Scrape your bowl and let mix 1 more time. Add your cheesecake mixture to your crust. Bake at 325 degrees for at least an hour and 15 minutes. This can vary between different ovens. You want the center to be a little jiggly, but your finger will not stick if you touch it. Run a cake spatula around your pan once it has cooled down. Let cheesecake set in fridge overnight or at least 4-6 hours.