Pumpkin Cheese Cake

This is the dessert installment for this CONTEST

What you need



Crust



12 Graham Crackers
1/2 Cups Old Fashion Oats
3 Tablespoons Brown sugar, packed
1 teaspoon Vanilla Extract
5 tablespoons butter, melted

Process Grahams to till finely chopped, add all other ingredients and mix till moistened. Press in to a 9 inch Pie Pan and bake a 350 for approx 8 minutes or until golden. Sett aside and let cool while you make filling.

Filling



1 and 1/2 stick of Cream Cheese
16 oz or so, Pumpkin Pie Filling

Process till smooth, scrapping sides of bowl often, approximately 2 minutes. Chill in refrigerator for 15 minutes while crust cools.

Spread evenly into crust.



Toppings

Bacon Bits, cooked



Find a helper or two to top with Bacon bits. Let set in freezer for a least 2 hours


1/4 Cup Beef Consumme
1/3 Cup Maple Syrup
Diced Apricots

Mix all three in a small sauce pan, heat to a light boil and then remove from heat and let cool. Place in refrigerator until ready to serve.



Remove from freezer and let thaw till slightly softened and spoon Sauce over top and serve with whipped cream.



Conclusion

I hate cheesecake, as I am lactose intolerant. I am not a huge fan of pumpkin pie either, but I do love bacon. The crust on this is actually awesome and the sauce is pretty good too considering what is in it. The filling is mediocre at best. It was too soft when slightly chilled and too icy when fresh from the freezer. Thawing for 15 minutes seemed to be reasonable. I feed this to my In-laws and family on the guise of being clever, they ate it and said it was okay.



I'd make this again if it were for a chance to win free cigars.

I'm gonna give this a try this fall. I like cheesecake (Cheesecake Factory Pumpkin is pretty good) and I like pumpkin. I'll sacrifice one from the garden.

I love pumpkin Cheesecake. We have also have an Ice Cream Place here that makes a Pumpkin Cheesecake Ice Cream. It is delicious.