Photo By Madison Martin

Instead of a pumpkin pie this year, try baking this easy pumpkin cheesecake. Its guaranteed to be a winner this Thanksgiving.

It’s that time of year when pumpkin takes over everything from lattes, to donuts, to cookies to cheesecake. Fall in love with pumpkin this autumn before the snow falls from the sky. Pumpkin cheesecake is a delicious seasonal take on the classic dessert. It will make a perfect addition to any Thanksgiving dinner.

Pumpkins can be expensive, and trying to get a pumpkin to a state where is not grown is also difficult can be used for cooking is strenuous. The end result of using a real pumpkin is worth it. In honor of pumpkin flavored fall and use of fresh pumpkins, here is a step by step guide on how to make a pumpkin cheesecake with a real pumpkin grown in Londonderry NH.

Step 1: Preparing the Pumpkin

1. For baking purposes it is recommend to use a sugar pumpkin because of the sweeter taste and softer skin. However, any type of pumpkin will do. Although, I highly suggest you do not use an ironman pumpkin useless you are interested in incorporating a chainsaw into your baking process.
2. Begin by cutting the top of the pumpkin off and scraping out the guts, as if you were making  jack o’lantern
3. Once all the guts and seeds have been removed, cut the pumpkin into seven smaller pieces.
4. Then, with the skin still on the pumpkin pieces, microwave for at least ten minutes or until the skin can be easily separated from the flesh.
5. Discard the skin and put the remaining pieces of soft flesh into a bowl and begin kneading it until the pumpkin it is turned into a lump less pumpkin mush. (If there are too many hard lumps, the pumpkin should be put back into the microwave until these lumps can be eliminated.)
6. Set aside 15-18 ounces of pumpkin for making the cheesecake and store the rest in a freezer for use in other pumpkin recipes.
7. Pre-heat oven to 350 degrees Fahrenheit

Step 2: Making the Crust

1. Start by putting about a few cinnamon or honey graham crackers in a blender until they are reduced to crumbs.
2. Put the crumbs in a medium mixing bowl and add the brown sugar (as well as the cinnamon if the honey graham crackers were used.)
3. Melt a stick of butter and add it to the mixture.
4. Stir the mixture, then press it into a standard pie pan.
5. Once the crust mixture is evenly spread across and pan and well pressed down, set it aside.

Step 3: Making the Filling

1. Put 3 packages of cream cheese into a large mixing bowl.
2. Beat the cream cheese until it reaches a smooth whipped cream like texture.
3. Add the pumpkin that was set aside earlier to the cream cheese, along with eggs, sour cream, sugar, and spices.
4. Stir all of the ingredients together until well blended.

Step 4: Putting it all Together

1. Pour the filling on the crust and distribute it evenly across the top.
2. Place the crust and filling in the oven for about an hour, or until cracks appear on the top and a knife can run smoothly through it.
3. Once the cheesecake is properly baked, allow it to settle for ten minutes,
4. Place it the refrigerator for four hours, allowing it to solidify.
5. Remove the cheesecake from the refrigerator and top with whipped cream.
6. Remember to spray some whipped cream in your mouth to annoy your mother.