This is the perfect month for Pumpkin Cheesecake. It is easy and requires basic ingredients. Your guests will love it, whether you’re entertaining a ladies’ card club, the football tailgaters, or even your in-laws!
1 1/2 cups vanilla wafers, crushed
1 cup ground pecans
1/2 cup melted butter
1/2 teaspoon cinnamon
2 tablespoons cream cheese,
softened and cubed
1 teaspoon vanilla
1 cup brown sugar
2 cups pumpkin puree
1/2 cup flour
2 cups sweetened whipped cream
1/2 cup heavy cream
1 to 2 teaspoons bourbon
Preheat oven to 350 degrees. Combine crumbs, pecans, and butter, mixing well. Press into a pie pan. Mix cream cheese until smooth; add brown sugar, blending well. Add eggs, beating until thoroughly mixed. Mix in heavy cream; add flour, salt, and cinnamon. Add vanilla and continue mixing until smooth. Mix in pumpkin puree.
Pour into pan with prepared crust. Bake for 1 hour and15 minutes, until set. Remove from oven; cool completely before cutting.
Mix sweetened whipped cream and bourbon. Serve a dollop on each slice, topped with a sprinkle of nutmeg.
If you prefer not to use bourbon, simply substitute Cool Whip or Dream Whip for the topping.