Pumpkin Cheesecake

This is a righteous pumpkin cheesecake. (Hmm, now that I think about it, I actually don’t know what that means. I have visions of Alvin the Chipmunk taking a bite of that cake and squeeking “Righteous!”) It’s tall, it’s proud, it’s creamy. It loves being bathed in caramel sauce and whipped cream. It’s what happens when a New York cheesecake decides to dress up for Halloween. For years my mother has been asking me to produce a cheesecake for her (she is a “cake girl” and cheesecake her favorite cake), and for years I’ve declined (until now), considering the whole process just seemed too complicated. Well frankly, it is a

little complicated. You do need a springform pan, and you do need to cook the cake in a water bath. But it is entirely doable. I think you could even halve the filling recipe and form it in a standard pie tin, whether you don’t have a springform pan (reduce the cooking time). And whether you are a fan of cheesecake and pumpkin pie, that cake is so worth doing. Just be warned that it serves a small army, which might be just what you need for the holidays.

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