pumpkin cheesecake

 I think I've decided that I want a cheesecake truck (among other ventures) because its the first baked good I didn't completely fuck up, so I guess I have a soft spot for the dessert.

I make a pumpkin cheesecake about once a year just because... it's pumpkin... and it's cheesecake... come on.

Two 8 oz packages of cream cheese creamed with about 1/2 cup of sugar (give or take).  One egg to one package cream cheese (aka 2 eggs).  I guess I would say about 1/3 15 oz can of pumpkin (saving the rest for bread mmm... or in this case, the cookie crust).  Then the spices -cinnamon, nutmeg, allspice, cloves, ginger- which I pretty much dump in according to taste.  Decided to forgo the graham cracker crust because well, we never have graham cracker and it's not my crust of choice if I can help it.  So I made a pumpkin chocolate chip cookie batter instead (pretty much any old chocolate chip cookie recipe + a few spoonfuls of pumpkin), which I prebaked a little in the springform pan and sent the rest to Nancy (in a devious ploy to make her fat).  Poured the cheesecake batter right on top.  350 for 50 min, you know, pretty typical.  Dusted with the same spice mixture and ate and distributed and ate some more.