PUMPKIN CHEESECAKE

RECIPES THAT MAKE YOU FEEL ALL NOSTALGIC AND LONG FOR THE GOOD OLD DAYS WHEN THINGS WERE SIMPLE AND EASY.

There is just something about cream cheese that makes absolutely everything taste better; it doesn't seem to matter what it is. . The combination of cream cheese and pumpkin, however, is one of the best that I've found so far. It almost seems as if they were made for each other and I like this recipe because you don't have to do any baking and it uses simple ingredients that you most likely already have around. Well, you may not have the cinnamon graham crackers, but just any old graham crackers will do. The only reason I have these particular graham crackers in the recipe is because I bought them by mistake the last time we made S'mores in the canyon and nobody liked them because they weren't "real" graham crackers, so I just saved them and used them for this recipe, instead, and I think they make it taste even better. But no, you don't HAVE to use them unless you want to. Regular graham crackers work just fine if that's all you happen to have. Otherwise, if you are going to the store to buy graham crackers just especially to use in this recipe, then be sure to buy the cinnamon kind. If you use regular graham crackers you will need to add 1/4 C. sugar to the crumbs. Okay, enough about the why's and wherefore's and on with the how.

3 packages cinnamon graham crackers, crushed

1/4 C. melted butter

1 8 oz. package softened cream cheese

1 1/2 C. sugar

1 small can pumpkin

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

2 8 oz. cartons Cool-Whip or 2 pints (1 qt) whipping cream, whipped

1 package cinnamon graham crackers, crushed (for the topping)

1. Put 2 of the graham cracker packages in a food processor and blend until they are fine crumbs. You can also use a blender or, if you are a purist, you can crush them on a bread board with a rolling pin. Whichever way works best for you.

2. Add the melted butter and mix well. Then put the crumbs into the bottom of a 9" X 13" oblong dish. Flatten with the bottom of a small measuring cup. Now put this in the freezer to set up.

3. Meanwhile, take the softened cream cheese, sugar and spices and mix well in your mixer. Make sure the cream cheese is well softened so you won't have any lumps. it works best if you do the cream cheese and sugar first and then add the spices and pumpkin last.

4. Stir the pumpkin and spices together first before adding to the cream cheese mixture.

5. You can soften the cream cheese in the microwave but don't try doing it in the package. Always remove it from the package first, put it into a bowl and then soften it on high for about 30-45 seconds. Or, leave it on the kitchen counter to soften at room temperature which takes about one hour after taking it from the fridge. Either way works fine.

6. Now place all of the above ingredients except for the cream and the third package of graham crackers into a large mixing bowl and beat on high for about one minute.

7. After it is well-mixed, whip the cream or take out the Cool-Whip and fold it (one 8 oz carton) gently into the pumpkin mixture.

8. Spread it evenly onto the crumb crust that has been hardened in the freezer. Return it to the freezer and let it set up, about one hour.

9. After it has had a chance to set up in the freezer, crush the third package of graham crackers. Spread the second carton of Cool-Whip on top, cover with graham cracker crumbs and serve. The nice thing about this dessert is that you can make it 1 or 2 days in advance, cover with foil and keep in the freezer until you are ready to serve it. It goes well with just about anything or can alone by itself, too.

Serves 10-12. Enjoy!