For the Love of Cooking

What I love most about cooking is seeing people's reaction when they taste the food: you know right away whether they hate it or love it!

Hopefully they love it.

But one thing I have learned in owning a diner is that you can only do your best everyday, and hopefully that satisfies most of your customers.

This business has taught me so much about me personally. I have always had a love for cooking, and bringing it to the public has been very satisfying to me. You have to be 'on your game' everyday just like any other business. You definitely have to have a passion for cooking and people.

I would like to think that I do.

With that being said, here is a recipe out of Tootsie's cookbook to warm your hearts this fall:

Pumpkin Cheesecake




  • 1 3/4 cup of graham cracker crumbs 
  • 3 TBSP light brown sugar 
  • 1/2 Tsp ground cinnamon 
  • 1 stick of melted butter


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  • 3 (8 oz) packages  cream cheese
  • 1 (15 oz) can puréed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups of sugar
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp ground nutmeg
  • 1/2 Tbsp all purpose flour
  • 1 tsp vanilla extract
  • Preheat oven 350 degrees 

For Crust:

In a bowl combined graham cracker crumbs sugar and cinnamon. Add melted butter. Press down in a 9 inch Spring Pan set aside.

For Filling:

Beat cream cheese until smooth. Add pumpkin purée, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla beat together until well combined. 

Pour in crust. Spread out evenly and place in oven for 1 hour. Remove from oven let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Yields 8 servings 

Coleen Melani-Baldwin