Pumpkin Cheesecake � Giving Thanks for Cheap and Easy to Use Kitchen Gadgets

I�d rather eat vegan for a week than write a blog post on why pumpkin cheesecakes crack, but I�m more than happy to explain how to get that perfect, creamy-custardy, probably-won�t-crack doneness you all deserve. Use a digital thermometer. Okay, that was a little anticlimactic, but it really is that simple.

If you turn off the heat when the cheesecake�s internal temp is between 155-160 F., and let it cool slowly in the warm oven, you should get exactly what you see here. The reason a thermometer is so key, is that going just by sight is hard to do. Even at 155 F., a cheesecake has a fairly jiggly middle, and really does look undercooked. Many cooks get scared and leave it in for a few more minutes, which can make all the difference.

This should take anywhere from 1 1/2 to 2 hours. Many factors are involved, but a big one is the temperature of your cheese and eggs. Mine were cold, which not only makes mixing harder, but also will increase cooking time, as a room temp batter starts cooking sooner. So, to recap, use a thermometer.

That covers the cheesecake, but what about the ginger snap crust? It was okay. The flavor was great, but it got a little gritty and gummy, and I'm not sure which, if any, of the thirty-five ingredients in the cookies was responsible. Maybe a little pre-baking would help, but I can't pretend to be overly concerned. Feel free to improve, or just go graham cracker.

This recipe was adapted from one found on my friend Elise�s blog, Simply Recipes. She�s one of my all-time favorites (food bloggers and people), and I insist you head over there to check out her gorgeous version as well. I (we) hope you give this easy pumpkin cheesecake a try soon. Enjoy!

Ingredients for 1 Pumpkin Cheesecake (10 slices)
Note: This is not a classic, dense, NY-style cheesecake, and has more of a creamy, custardy texture.

For the crust:

2 cups gingersnap crumbs

3 tbsp all-purpose flour

1/2 cup brown sugar

1/4 cup melted butter

1 large egg yolk

Filling

4 (8-oz) packages cream cheese, room temp

1 cup packed brown sugar

1/2 cup white sugar

2 (15-oz) cans pure pumpkin puree

4 large eggs

2 large egg yolks

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 tablespoon vanilla extract

1 tablespoons bourbon whiskey

1/4 cup all purpose flour

*Bake at 325 degrees F. for 1 1/2 to 2 hours, or until internal temp is between 155-160 F. Let cool in warm oven, with door cracked.