"Russet Shades of Autumn"....

The beautiful "russet shades of autumn" is what this post is all about!....Oranges, rusts & mahoganys are the colors that are dominating the season...& so they should be! What could be more appropriate!....."Warm, cozy, inviting color" is exactly what we are attracted to with the drop in temperatures & shorter days ahead.....It's interesting, isn't it?.... that Mother Nature has the perfect prescription for the "sadness" we feel when "bright summer" leaves us....She helps us cope, by treating us to simply the most spectacular spectrum of fall color that only she can provide!....Appreciate all her efforts...after all, these "Russet Shades of Autumn" only come but once a year!.......

A "touch of russet" adorning an old door.....

"Russet little spheres".... scattered across a country field.....

"Russet", all dresses up!.....

And a most mouth-watering, ..."pale russet dessert".....Country Living's "Pumpkin-Goat Cheese Cheesecake"...

1.25 cup(s) granola, (no large nuts or raisins)
3 ounce(s) wafer cookies, crushed, such as Jules Destrooper Crisp Butter Wafers
.333 cup(s) dark brown sugar
1.25 teaspoon(s) ground cinnamon
1.25 teaspoon(s) ground ginger
.75 teaspoon(s) fresh ground nutmeg
.5 teaspoon(s) salt
.25 cup(s) butter, melted
2 tablespoon(s) butter, melted, combine with above
8 ounce(s) goat cheese
1.5 cup(s) granulated sugar
2 package(s) (16 ounces) cream cheese
1.25 cup(s) pumpkin puree, solid pack
1 cup(s) sour cream
3 large eggs
1.5 teaspoon(s) vanilla extract

DIRECTIONS
Heat the oven to 350 degrees F. Toss the granola, cookie crumbs, brown sugar, and 1/4 teaspoon each cinnamon, ginger, nutmeg, and salt together in a medium bowl. Stir in the butter and pat the mixture into the bottom of a 9-inch springform pan. Bake for 15 minutes. Cool on a wire rack.
Beat the goat cheese and sugar together using an electric mixer set on low speed. Add the cream cheese and beat for one more minute. Add the remaining ingredients and continue to beat on low speed for 20 minutes or until the mixture is very smooth. Transfer the batter to the prepared springform pan and bake in the middle of the oven until set, about 1 hour and 15 minutes. Cool completely on a wire rack. Cover with plastic wrap and refrigerate for 4 to 5 hours until cake is completely set. Bring cake to room temperature before serving.
TIPS & TECHNIQUES
Purchase ready-to-go graham cracker crumbs and make the crust according to the directions on the package.

Note: I have not tried this recipe yet, but am going to any day now!....I hope you will too!
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