Submitted Photo Pumpkin Cheesecake

Have you noticed that when the days cool down, colors warm up? In driving around this fall, I have noticed some golden and cranberry red leaves that smolder like embers–especially if they were embraced by the sun. Some of my very favorite colors to see in the fall are pumpkins and gourds that sport season-spanning colors. Seeing trailers loaded with pumpkins and front porches aglow with fall displays help all of us to be swept away in the thrill of nature’s ravishing color transformation.

Sometimes one pumpkin, tree or leaf alone can capture the complete essence of nature’s warm brush. We are soon to be celebrating Thanksgiving and this is a holiday that is all about gathering friends and family around us. Lately I have been thinking about my aunts, especially those who have passed away, and how each one of them brought a golden glow to our family Thanksgiving Day.

Like a stunning leaf or tree, each one of them had learned to accept the seasons as they came–along with accepting of the many extended family members. Their real beauty shined in how they included seasons and family in their work and dreams. In fact, they went hand in hand.

Recently I looked at a Thanksgiving photo that was taken in my parents’ dining room around 1966. It featured my mother and my Aunts Doris, Violet and Elaine. All of them in dresses and pumps, each one with an apron and smiling after preparing a large Thanksgiving meal in these outfits. It made me wonder how much of this image was truly real, and then I recalled their plentiful conversations. You know me, I was hanging out in the kitchen not only for cooking tips but also for the interesting conversation!

Perhaps what I recall most was the comfort these women shared and the pride they took, not only in the meal, but in themselves and their families. Looking back, I now realize the inner peace they shared as they talked with humble pride of their day to day routines. Each one of them mentioned accomplishments or joys that their children had either achieved or showered upon them or others.

As nature outside was dropping leaves, they were shedding the joys of motherhood, the trying moments of family, and what fashion colors were in for fall. There is a correlation here – the trees were renouncing all changes going hand-in-hand with the season, and my aunts were doing the same. I do miss all of this and feel blessed to have been part of this Thanksgiving enchantment where the air was filled with true conversation. No one was on their phone and the TV was turned off as the men visited in the living room. Perhaps they, too, were influenced by the change of seasons. The summer sun being mellow and they had seen golden pumpkins ripen on the vine in my dad’s garden-that change of pace brings tasty pie.

As a child, pumpkin pie was the last thing I wanted. Funny how age changes things. It is now one of my favorite pies, and I like to use pumpkin in morning smoothies. Here is a recipe for pumpkin cheesecake. It is different, delicious and definitely easy to make. This cheesecake keeps well in the refrigerator and can be served without having to wear pumps.

–

Pumpkin Cheesecake

From Betty Crocker

Cheesecake

¼ cup all-purpose flour

2 teaspoons pumpkin pie spice

2 tablespoons brandy, if desired

1 can (15oz) pumpkin

4 packages (8 oz each) cream cheese, softened

1 cup packed brown sugar

2/3 cup granulated sugar

5 eggs

Crust

1 ¾ cup graham cracker crumbs (about 24 squares)

2 tablespoons granulated sugar

½ cup butter, melted

Heat oven to 325 degrees. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and melted butter. In greased 9-inch springform pan, press crumb mixture over bottom. Wrap foil around the outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.

In small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. Beat eggs, one at a time, on low speed just until blended. Gradually beat in pumpkin mixture until smooth. Pour over crust.

Bake 1 hour and 15 to 20 minutes or until set but center of cheesecake still jiggles when moved. Turn oven off; open oven door at least 4 inches. Let Cheesecake remain in oven 30 minutes. Run knife around edge of pan to loosen cheesecake. Cook in pan on wire rack for 30 minutes. Refrigerate at least 6 hours or overnight.

Run knife around the edge again to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store cheesecake covered in refrigerator. This will serve 16-18 people.

This recipe did not call for a hot water bath, however, I always use a hot water bath when making cheesecake to prevent cracking. Make sure that your foil is tight around the springform pan before adding water or you can place it in another pan. I generally add water about halfway up the pan.

It is also important to have all ingredients at room temperature, especially the eggs. This allows for easy mixing and a much smoother cheesecake. Before serving, let cake stand at room temperature for 15 minutes to enhance the flavor.