Thanks for the post from Rashad Townsend
The holiday season always brings out the cook in me. It seems as though as soon as the leaves begin to change color and the air gets cooler, the cooking bug inside of me just seems to take over. I become obsessed with Halloween themed treats, drinks and dinners; Thanksgiving opens all kinds of new doors of cooking, cranberries, pumpkin and new innovative ways to cook turkey, goose and ham. Christmas is even better, opening the door for fudges, cookies, homemade candies, pie and cakes. The sky is the limit, and it seems like I can never get enough of the wonderful scents and foods I can produce in my kitchen.
I spend hours in front of cooking books, researching recipes online through various websites and cooking stores. It just happened that I was watching one of my favorite cooking shows on satellite TV from www.bestchoicetv.com/satellite-tv/ny/ when I found a new holiday recipes I just had to try. It was a rich and creamy pumpkin cheesecake. While it sounded normal enough, I thought I would try a different spin on the traditional fall pumpkin pie, by adding the richness and flavor of cream cheese. The graham cracker crust would just set off a perfect cheesecake. I was thrilled.
The pumpkin cheesecake was a hit. The only downside that I have really been able to find with this recipe is that my husband continually demands it every Thanksgiving. At times, I would love to try something different, but it seems as though this pumpkin cheesecake has become a holiday staple in out home during the holidays.
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