Wednesday, October 13, 2010
Pumpkin Cheesecake!Print this post
Spiced Pumpkin Cheesecake Recipe *
(modified from an ad in Food & Wine magazine)
One of the time saving points of this recipe is that you don't have to make a water bath! Easy peasy!
Makes 16 servings
38 small sized Ginger Snaps, finely crushed)
1/4 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 oz each) Cream Cheese, SOFTENED
1 cup sugar
1 can (15 oz) plain pumpkin
3/8 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp vanilla
HEAT oven to 325ºF.
Mix crumbs, nuts and butter (I used a food processor). Press onto bottom and 1 inch up the side of a 9 inch springform pan. BEAT cream cheese and sugar with a mixer in a very big bowl until blended. Add pumpkin, spices and vanilla. Mix well. Add eggs, one at a time, mixing after each just until blended. Pour into crust. BAKE 1 hour and 20 minutes to 1 hour and 30 minutes, or until center is almost set. Loosen cake from rim of pan. Cool before removing rim. Resist the urge to eat it right away, and refrigerate 4 hours. Serve with whipped cream and a dusting of nutmeg!
*picture reflects the light and creamy texture of the cake, flying in the air without a care in the world!