Between repainting the bathroom yesterday and working the phone lines with clients, I had to squeeze in a pumpkin cheesecake for potluck tonight. The bathroom is still a mess and I gave up after one wall. Its a whole new color scheme to cover up the horrible mistake we made with the color last time. We wanted something bright and cheery because the bathroom was so dark....then we cut the trees down in the front of the house and low and behold, we had sun...and a tacky paint job! We are going a bit more conservative this time with a wall color called Shiloh which is a soft pebble gray with bright white trim and a sage green floor. Speaking of sage, probably you didn't log on to hear about my color choices for the bathroom. What follows is the recipe for Pumpkin Cheesecake. What I did here was combine my favorite NY cheesecake recipe with one for Pumpkin, the results are a light and tasty dessert that gets raves.
Preheat a slow oven at 325
excessively butter a 9-10" round springform pan
crumble 2-3 cups of ginger snaps (I ground them in my little food processor)
line the bottom of the pan with the crumbs and press them into the sides of the pan for the crust (I only press them about 1/2 way up the sides of the pan so that there is a nice contrast to the color of the pumpkin cake and the crumbs when you take out of pan)
In a large bowl combine
1 lb cream cheese and 1 lb ricotta (my secret cheese for cheesecakes) softened and using a spook or a mixer, combine until light and fluffy
1 1/2 cups sugar
1/3 cup flour
1 1/2 teaspoons cinnamon
1 teaspoon each of ground cloves and nutmeg
1 teaspoon ground ginger or allspice
pinch of salt
Then add 6 eggs, room temperature, one at a time until mixed thoroughly
Fold in 1 can (15 oz) pumpkin puree
1 lb sour cream
Pour into springform pan. I find that I usually have more batter left over and luckily I have a tiny spring form pan so I can make a little one for Greg. I've learned to do this because he'll always bug me to have a little piece just for him. I'll be doing things around the house and I'll hear this voice behind me "can I have a piece of cake?" "why can't we just take a cheese log to potluck and leave this here for me?" Its cute and makes me laugh, but now I can say, I made one just for you!
Anyway place in the center rack in the center of the oven and bake for one hour. Without opening the door, turn oven off and leave cheesecake in oven to dry for 2 hours. take out and cool completely, (top may crack, which is fine) and chill overnight.
You can serve it plain or with a topping such as fresh cranberry sauce or glaceed pecans, candied orange peels or sprinkle with toasted pumpkin seeds.