In honour of National Dessert Day and in the spirit of fall, we’re sharing one of our favourite sweet recipes from the Women of Wyndance cookbook. Cinnamon, nutmeg and allspice bring richness and warmth to this creamy, custardy cheesecake. A delicious fall dessert that can be enjoyed all year ’round.
Cook time: 60-70 minutes, serves 8
To Make This, You Will Need:
- 1 1/2 cups Graham Cracker crumbs
- 5 tbsp butter, melted
- 1 cup sugar, plus 1 tbsp sugar
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 tsp vanilla
- 1 cup canned or fresh pure pumpkin
- 3 large eggs
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- Whipped cream, for serving
To Prepare, preheat oven to 350 degrees F
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl.
- Stir well enough to coat all the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
- Put foil partway up the outside part of an 8-inch springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the pan. You don’t want the crust to form all the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set aside until you are ready to fill it.
- In a large mixing bowl, combine the cream cheese, 1 cup sugar and vanilla. Mix with an electric mixer, on low speed, until smooth (do not overmix).
- Add the pumpkin puree, cinnamon, nutmeg and allspice and mix until smooth. Add eggs and continue mixing until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes. The top will turn a bit dark at this point. Remove from the oven and allow to cool. When the cheesecake has come to room temperature put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve each slice with a generous dollop of whipped cream.