For some reason, the dining hall at Amherst decided to serve a full Thanksgiving dinner last Thursday. There is some rationale for the choice, given that our Thanksgiving break will begin this Friday, and many students will have left campus by Thursday this week. But why didn't the school push the celebration forward to this Wednesday. Is there a cardinal rule that a turkey dinner with cranberry sauce and stuffing can only be consumed on a Thursday? Regardless of the rationale, last Thursday  (a full two weeks before Thanksgiving) we were treated to the full spread of traditional Thanksgiving fare: turkey, stuffing, mashed potatoes, butternut squash puree, green beans, apple pie, mixed fruit pie, and pumpkin cheesecake. 
We have made cheesecake previously on Dorm Room Delights, and still have pumpkin puree left over from our Pumpkin Pie Truffles, so we decided to make our own pumpkin cheesecake. This recipe turned out to be a massive success; the cheesecake  is wonderfully spiced and remarkably light. In addition, we discovered that a baby mason jar is the perfect size to hold an appropriate ratio of graham cracker crust, cheesecake filling, and whipped cream. If you don't have a mini mason jar, you could easily assemble this treat in a coffee mug. Enjoy!
  • 2 graham crackers
  • 1/2 cup heavy whipping cream
  • 2 oz cream cheese
  • 1/4 cup pumpkin puree
  • 1 tbsp light brown sugar
  • 1/4 tsp cinnamon
  • pinch nutmeg
  • pinch ginger
  • Crush graham crackers and place in bottom of small mason jar
  • Whip 1/2 cup of cream, set aside
  • Whisk together cream cheese, pumpkin, sugar, and spices until smooth
  • Fold in half of the whipped cream to the pumpkin mixture
  • Pour over graham crackers
  • Spoon remaining whipped cream on top of cheesecake layer
  • Refrigerate 1 hour
8/13/2015 17:33:11

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