Today we are joined by book blogger Eleni from La Femme Readers!

Thank you Teresa for including me in your 31 Days Halloween event! I absolutely love this holiday, and what better way to celebrate it with a yummy pumpkin, cheesecake. I know it’s a combination that normally sounds weird together, but let me tell you it’s delicious! I found this recipe searching the internet and I usually trust Paula Dean’s baking skills so I decided to try this one out. Luckily, it turned out great on my first try — here is the recipe for those of you who want to try it out:

Ingredients Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Teresa

Teresa (nom de plume: Torrance Sené) is a self-proclaimed geek, a Janeite, a lover of werewolves and bad-ass angels, an aspiring novelist and an avid book reader who freelances as a web designer. You can follow her on Twitter at @eireannoir.

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