The pumpkin is a versatile vegetable, but these days its culinary capabilities are seen as secondary to its decorative ones. Sure, jack-o-lanterns are fun to make, but don’t forget about what else a pumpkin can do.

The sweet flesh, though it is a little hard to harvest, is great in both desserts and savory applications. And the seeds, once freed from the pesky pulp, make a great snack when roasted and seasoned. What makes the pumpkin so special, however, is the way it matches up with so many other flavors.

As if cheesecake weren’t rich and decadent enough already, the addition of pumpkin makes it a dish truly worthy of the holiday table, or any table for that matter.

Pumpkin Cheesecake
Ingredients You Will Need:
Crust:
1 ¾ cups graham cracker crumbs
¼ cup brown sugar
½ cup melted butter

Filling:
4 8-ounce packages cream cheese, at room temperature
5 eggs
1 ¼ cups sugar
1 15-ounce can pumpkin puree
¼ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground clove
⅛ teaspoon ground allspice

For the crust, mix all three ingredients together until they are well combined. Grease a 9-inch springform pan, and press the mixture into it. Bake in a 350 degree Fahrenheit oven for about five minutes, or until it has just started to darken. Remove from the oven, and allow to cool completely.

For the filling, using a hand mixer, beat the cream cheese in a large bowl. Add the eggs one at a time, beating the whole time. Slowly add the sugar, beating the whole time. Add the pumpkin puree, and beat to combine. Add the flour, and beat to combine. Add the spices, and beat one more time. Pour the mixture into the crust, and bake in a 350 degree Fahrenheit oven for about an hour, or until the mixture has set and a toothpick comes out clean when inserted into the center. Allow to cool for about half an hour before serving.