Pumpkin Spice Cheesecake

Trying to keep things simple this holiday long weekend. I already had forgone the turkey so I thought I wouldn't stray from the traditional dessert however I have. Do not let the long ingredients list discourage you; it is simple, festive and satisfying. Using the Bran Buds cereal in the crust adds a touch of fibre and the cheesecake itself was smooth, spicy with a lovely pumpkin flavour. Traditional with a twist.

Pumpkin Spice Cheesecake

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Crust:

1/2 cup (125ml) All Bran Buds cereal

3/4 cup (175ml) finely chopped pecans

2 tablespoons (30ml) caster sugar

2 tablespoon (30ml) all purpose flour

2 tablespoons (30ml) butter or margarine, melted

Filling:

2 packages (250grams each) of light cream cheese, softened

1 cup (250ml) caster sugar

3 eggs

1 tablespoon (15ml) all purpose flour

2 teaspoons (10ml) cinnamon

1/2 teaspoon (2ml) ginger

1/2 teaspoon (2ml) nutmeg

1 can (398ml or 14oz) pumpkin

2 tablespoons (30ml) amber rum or 2 teaspoons rum extract, optional

Pre-heat oven to 400ºF (200ºC) 

In a medium bowl, mix together the cereal, pecans, sugar and four. Stir in the melted butter until mixture is crumbly. Press mixture firmly and evenly into the bottom and part way up the sides of a 23cm (9inch) springform pan.

Bake for about 7 minutes or until crust is lightly brown. Remove from oven. Reduce oven temperature to 300ºF (150ºC)

Now on to the filling...

In a large mixing bowl using an electric mixer, beat cream cheese and sugar until very smooth. Add eggs, one at a time, beating after each addition just until blended in. Mix in flour and spices. Stir in pumpkin and rum. Pour into baked crust. 

Bake for about 1 and 1/2 hours. Done when almost set when jiggled. Turn oven off. With door slightly open, cool cheesecake in oven for 1 hour. Remove from oven; let cool completely on wire rack. Refrigerate several hours or over night before serving. Remove outer ring and slice. Serve with whipped creme and sprinkle with a little nutmeg or a drizzle of caramel, if desired.

Notes: I lined the bottom of the springform pan with baking parchment paper. I gave the crust and extra 2 to 3 minutes. Ovens vary so you may find this too. After 1 hour, I checked to see if it had set or not and go from there, if it needed the other 1/2 hour like the recipe stated or not. I found that the cheesecake needed another 10 minutes, for my liking. Ovens vary so checking after the 1 hour mark was optimal. 

Our Thanksgiving meal was roast pork with a sweet paprika compote, seasoned mashed potatoes and pan-fried herb vegetables (carrots, parsnips, and cauliflower) with a touch of maple syrup!  

Happy Thanksgiving everyone! - JD