Wednesday, October 13, 2010

Pumpkin Cheesecake!

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pumpkin diving?

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
4 eggs

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!

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