Barbara Bretton: Wish You Were Here

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The Food Goddess is in the Kitchen! I am delighted beyond words to present my friend, my pal, Kali Amanda Browne (daughter of the beauteous and talented Marie) aka The Food Goddess. Enjoy!

Pumpkin Cheesecake

Two things I'm grateful for . . .

My mother is known for many reasons. She is beautiful, smart, generous, charming and witty. She is also a good cook and an extraordinary baker. Starting in mid-October, she comes alive with a life force that propels her to make delicious, beautiful and sensational cookies, candies, chocolates, breads, pies and cakes. She loves to do it, but she loves to give it away to those young and young-at-heart. It starts for Halloween, moves on to Thanksgiving, Christmas, on to Valentine's Day, to St. Patrick's Day and ends on Mother's Day – with birthdays in between.

For the last 11 years, she has been the absolute Queen of Thanksgiving! She has managed to bring 4 generations to sit and eat their turkey in peace (and quickly) just so we could get to the actual showcase of the meal: her pumpkin cheesecake!

The original recipe appeared on a local newspaper and was adapted from a chef at a local restaurant. Mom has made it her own by making adjustments (like the finishing touches that are her signature). This recipe can be made the day ahead and refrigerated for a couple of days, though I know of no anecdotal evidence that this has ever happened (last over a day, I mean). I personally guaranty a chorus of ecstatic moans. Be warned, though, that this is a special treat – the kind you have only once a year because this is a massive coronary in the making (though, goddess forgive me, would be so worth it).

Marie's Pumpkin Cheesecake

Special equipment: 9x3-inch springform pan. Total cooking time: 45 minutes. Serves 10-12.

Adjust oven rack to middle position and heat to 350°.

In a bowl, mix 2 1/2 cups of graham cracker crumbs and 3 tablespoons of melted butter. Press the mixture on the bottom and 3/4 way up the sides of the pan. Bake for 12 minutes, remove from oven and set to cool.

Lower heat to 325°.

In a bowl, beat 3 8-ounce packages of softened cream cheese and 3/4 cup granulated sugar until soft and fluffy. Then beat, one at a time, 3 eggs plus one egg yolk. Add 2 cups caned pumpkin puree, 2 tablespoons ground cinnamon, pinch of salt, 1/2 teaspoon nutmeg, and 1/4 teaspoon each allspice, cloves and ginger. Mix in 1/4 cup maple syrup and 1 small can of condensed milk. Pour the mixture into the crust.

Bake 35 minutes and remove from oven. Mix together one cup of sour cream, half a teaspoon of orange extract and a tablespoon of sugar, spread over top and place back in oven to finish cooking for an additional 10 minutes (or until the top is firm but a little soft). Take out and let cool to room temperature. Melt chocolate and drizzle over top. (Mom gets creative her, and makes delightful swirls by dragging the chocolate with the back of a knife.)

Eat and moan, and be thankful for the little things, the big picture and everything in between!

You can email me at kali.templeofdoom@gmail.com.