My contribution to the spread at our annual Austin Thanksgiving meal was pumpkin cheesecake. This is a Martha Stewart recipe I also made last year, and it turned out great. I just had to bake it an extra 15 minutes because I used an 8-inch springform pan instead of a 9-inch one. Otherwise, here’s the recipe, perfect as is.
Feel free to create your own pumpkin spice mix, or just substitute a mix of cinnamon and nutmeg. You can also use a ready-made pie crust, but I found this one pretty easy to make.
What I really love about this recipe is the way that the pumpkin puree does double duty. Not only does it provide a rich fall flavor, but it binds the cheesecake together with its creaminess.
Most importantly, it makes for great leftovers!