Pumpkin Cheesecake
Friday, 29 October 2004
Posted by austin in: Recipes, trackback
A perfect Thanksgiving dessert and it’s far tastier than pumpkin pie—probably easier, too.I made this for Canadian Thanksgiving (where it was, as always, well-received) and for a pot-luck at work today. I’ve had several requests for the recipe, so here it is.
| Pumpkin Cheesecake | ||||
|---|---|---|---|---|
| Preheat oven to 350° Fahrenheit | ||||
| 3 tbsp butter | Melt | Mix with ginger snaps and press into the bottom of a 9” springform pan. Bake at 350° F for 10 minutes. | Pour cheesecake mixture into pan. Bake at 350° F for 55 minutes. | |
| 1 cup crushed ginger snaps | ||||
| 2 packages (500g) cream cheese (light is okay) | Soften | Beat until smooth. | ||
| 1½ tsp vanilla | Beat until smooth. | |||
| 1 tsp cinnamon | ||||
| ½ tsp allspice | ||||
| ¼ tsp nutmeg | ||||
| 1 cup sugar | ||||
| 1 cup canned pumpkin pie mix or pure pumpkin | ||||
| 3 eggs (or 150 mL liquid whole eggs) | ||||
- Preheat the oven to 350° F.
- Melt the butter and mix it with the crushed ginger snaps.
- Press the ginger snap crust into a 9” springform pan and bake for ten minutes at 350° F.
- Soften the cream cheese and beat with the sugar, vanilla, and spices until smooth.
- Beat pumpkin and eggs into cream-cheese mixture until smooth.
- Pour cheesecake mixture into springform pan and bake for 55 minutes at 350° F, or until a toothpick inserted into the centre comes out smooth.
You can reduce the cracking of a cheesecake by putting a pan of water in the oven at the same time. This may be topped with caramelized sugar and pecans, as desired. ½ cup pecan pieces can also be mixed into the ginger snap crust.
Thanks to Cooking for Engineers for highly functional the recipe format.
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