The parades and football have been watched. Several bottles of wine have been uncorked (or unscrewed, we don't judge), and all that remains of dinner is one turkey carcass and a growing pile of dishes in the sink. Thanksgiving's over right? Put away the pilgrim hat and dust off the Santa cap? Wrong! Dessert, in the form of this creamy pumpkin cheesecake, is about to be served. Simple to make, divine to taste, this will keep that Thanksgiving spirit going for one more course.
Melt butter in microwave or small pan.
Combine melted butter with graham cracker crumbs in a mixing bowl. Mix well.
Add mixture to pie pan and use a flat-bottomed glass to press crumbs into a crust. Pack any excess crumbs up sides of pan and refrigerate to harden.
Make the Batter
Add yogurt, liquid egg, brown sugar, canned pumpkin, pumpkin pie spice, cream cheese, and a pinch of salt to a blender.
Blend on high until mixture is smooth and light, 2-4 minutes.
If necessary, stop blender and push big cream cheese chunks down into blades with a wooden spoon.
Add the Batter to Crust
Remove crust from refrigerator.
Pour batter into crust, stopping just short of top. Do not overfill; you may not need all the batter.
Bake the Cheesecake
Place pie pan on prepared baking sheet. Bake until cheesecake center is slightly jiggly, a little undercooked, and slightly wet when poked with a toothpick, 25-35 minutes.
Let cool at room temperature, 30 minutes, then refrigerate at least 2 hours.
Residual heat within cheesecake, called “carryover,” will complete the cooking process, and chilling thoroughly will firm up cheesecake so it slices cleanly.