try this: pumpkin delights!

So there was a bit of a snaffoo and instead of the recipe for Pumpkin Bundt Cake with Vanilla Icing, I’m sharing a different recipe with you today. I’ll explain my snaffoo to you, but let’s get on with it shall we…..I got this recipe from Real Simple. It’s delicious.

Pumpkin Cheesecake

What You’ll Need

Crust:
2 cups graham cracker crumbs {from 14 graham crackers} {I substituted this ingredient with Sweetzels Spiced Wafer Cookies. They’re kind of a Philadelphia area local delicacy. They’re delicious, but I DID NOT like them as the crust for this cheesecake. They’re texture isn’t right. Next time, instead of being lazy, I’ll just run to the store and buy the correct ingredient!}
2 tablespoons granulated sugar
1/2 cup {1 stick} unsalted butter, melted

Filling:
1 .25 ounce envelope of unflavored gelatin
1 8 ounce bar of cream cheese, at room temperature
1 15 ounce can of pumpkin puree
1 cup of sour cream
3/4 cup of granulated sugar
2 teaspoons of pumpkin pie spice
1 teaspoon of vanilla extract

Directions:

Make the Crust –  Heat oven to 400 degrees F.

{sometimes, you gotta use a meat tenderizer to crumble your cookies}

In a medium bowl, combine the graham cracker crumbs {or spiced wafer cookie crumbs}  sugar, and butter.

Transfer to a 9-inch springform pan.

Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

{I would like to take a moment to explain the aforementioned snaffoo. You’ll notice, in the picture above, that I placed the springform pan into the oven without a baking sheet underneath of it. This is a huge mistake that you will want to avoid!!!! Y’see, the butter that’s part of the crust recipe will leak out of the springform, and drop onto the hot coil causing a fire in your oven. Fortunately, if you leave the oven door closed, the fire lacks oxygen and therefore doesn’t really become a threat to your home. Unfortunately, you have a fear of using the oven for the rest of the night and never get the opportunity to bake the bundt cake that you hoped to post on your blog the next week. Eh, what are you gonna do?}

Make the filling –  sprinkle the gelatin over 1/4 cup of boiling water. Let stand, stirring occasionally until dissolved, about 5 minutes.

Using an electric Mixer, beat the cream cheese until smooth.

Mix in the pumpkin, sour cream, sugar, pumpkin pie spice and vanilla. Mix in the gelatin mixture until incorporated.

Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.

{please don’t look too closely at my gross fridge. you’ll also notice that I didn’t follow directions and cover my cheesecake for this picture. don’t worry, I did cover it.}

And now, enjoy!

In real life, next week, I really will have the Pumpkin Bundt Cake with Vanilla Icing. Promise. Cross my heart and hope to die!

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