feat: add Pumpkin Cheesecake

cook/desserts/Pumpkin Cheesecake.cook

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+>> source: Joy of Cooking
+>> serves: 10-12
+
+Prepare and bake in an 8-inch springform or #cake pan{} @Crumb Crust made with graham crackers{1} or @Nut Crust made with pecans(alternative){1}.
+
+Let cool. Have all ingredients at room temperature, about 70°F. Place a loaf pan or cake pan filled with hot water in the oven to moisten the air. Preheat the oven to 350°F.
+
+Combine in a #small bowl{}: 2/3 cup packed @brown sugar{2/3%cup}, 3/4 teaspoon ground @cinnamon{3/4%tsp}, 1/4 teaspoon ground @cloves{1/4%tsp}, 1/4 teaspoon ground @ginger{1/4%tsp}, and 1/8 teaspoon grated or ground @nutmeg{1/8%tsp}.
+
+Beat in a #large bowl{} just until smooth, 30 to ~{60%seconds} @cream cheese{1%lb}.
+
+Scrape the sides of the bowl and the beaters well. Gradually add the sugar mixture and beat until smooth and creamy, 1 to ~{2%minutes}. Beat in one at a time until well blended, scraping the sides of the bowl and the beaters after each addition: 2 large @eggs{2%large} and 2 large @egg yolks{2%large} Add and beat in just until mixed 1 cup @canned or cooked pumpkin{1%cup}
+
+Scrape the batter into the crust and smooth the top. Set the pan on a baking sheet. Bake for ~{30%minutes} at 350°F, then reduce the oven temperature to 325°F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when the pan is tapped, 10 to ~{15%minutes} more. Meanwhile, whisk together until well blended: 1/2 cups @sour cream{1/2%cup} , 1/3 cup packed @light brown sugar{1/3%cup}, and 1 teaspoon @vanilla{1%tsp}
+
+Scrape on top of the hot cake and smooth with a spatula. Return to the oven for ~{7%minutes}. Remove the pan to a rack and cover the pan and rack with a large inverted bowl or pot so that the cake cools slowly. Let cool completely before unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving.

docs/desserts/pumpkin-cheesecake.md

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+# :pie: Pumpkin Cheesecake
+
+![Pumpkin Cheesecake](../assets/images/pumpkin-cheesecake.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 10-12 | 54 minutes |
+
+## :salt: Ingredients
+
+- :pie: 1 [Crumb Crust][1] made with graham crackers
+- :pie: 1 Nut Crust made with pecans (alternative)
+- :maple_leaf: 0.67 cup brown sugar
+- :custard: 0.75 tsp cinnamon
+- :chestnut: 0.25 tsp cloves
+- :sweet_potato: 0.25 tsp ginger
+- :chestnut: 0.13 tsp nutmeg
+- :cheese_wedge: 1 lb cream cheese
+- :egg: 2 large eggs
+- :egg: 2 large egg yolks
+- :jack_o_lantern: 1 cup canned or cooked pumpkin
+- :rice: 0.5 cup sour cream
+- :maple_leaf: 0.33 cup light brown sugar
+- :icecream: 1 tsp vanilla
+
+## :cooking: Cookware
+
+- 1 cake pan
+- 1 small bowl
+- 1 large bowl
+
+## :pencil: Instructions
+
+### Step 1
+
+Prepare and bake in an 8-inch springform or cake pan [Crumb Crust][1] made with graham crackers or Nut Crust made with
+pecans(alternative).
+
+### Step 2
+
+Let cool. Have all ingredients at room temperature, about 70°F. Place a loaf pan or cake pan filled with hot water in
+the oven to moisten the air. Preheat the oven to 350°F.
+
+### Step 3
+
+Combine in a small bowl: 2/3 cup packed brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4
+teaspoon ground ginger, and 1/8 teaspoon grated or ground nutmeg.
+
+### Step 4
+
+Beat in a large bowl just until smooth, 30 to 60 seconds cream cheese.
+
+### Step 5
+
+Scrape the sides of the bowl and the beaters well. Gradually add the sugar mixture and beat until smooth and creamy, 1
+to 2 minutes. Beat in one at a time until well blended, scraping the sides of the bowl and the beaters after each
+addition: 2 large eggs and 2 large egg yolks Add and beat in just until mixed 1 cup canned or cooked pumpkin
+
+### Step 6
+
+Scrape the batter into the crust and smooth the top. Set the pan on a baking sheet. Bake for 30 minutes at 350°F, then
+reduce the oven temperature to 325°F and bake until the edges of the cheesecake are puffed but the center still looks
+moist and jiggles when the pan is tapped, 10 to 15 minutes more. Meanwhile, whisk together until well blended: 1/2 cups
+sour cream , 1/3 cup packed light brown sugar, and 1 teaspoon vanilla
+
+### Step 7
+
+Scrape on top of the hot cake and smooth with a spatula. Return to the oven for 7 minutes. Remove the pan to a rack and
+cover the pan and rack with a large inverted bowl or pot so that the cake cools slowly. Let cool completely before
+unmolding. Cover and refrigerate for at least 6 hours, preferably 24 hours, before serving.
+
+## :link: Source
+
+- Joy of Cooking
+
+[1]: <../ingredients/crumb-crust.md>

mkdocs.yml

@@ -126,6 +126,7 @@ nav:
       - Peanut Butter Cups: desserts/peanut-butter-cups.md
       - Pear Tarte Tatin: desserts/pear-tarte-tatin.md
       - Pineapple Upside Down Cake: desserts/pineapple-upside-down-cake.md
+      - Pumpkin Cheesecake: desserts/pumpkin-cheesecake.md
       - Slow Cooker Apple Crisp: desserts/slow-cooker-apple-crisp.md
       - Strawberry Mousse: desserts/strawberry-mousse.md
       - Strawberry Shortcakes: desserts/strawberry-shortcakes.md