11/25/09

Deluxe Pumpkin Cheesecake

UPDATE: This cheesecake was a hit! But of course...I forgot to take a picture of it. So, I'll have to remember next time I make this to take a picture. You've got to make this!!
My husband loves pumpkin pie and cheesecake. So when I saw this recipe I knew I had to try it. It comes from the Taste of Home Holiday books. I haven't tried it yet, but I am in the process of making it right now! But to tempt you I took a picture of the book. This recipe was the cover, so it must be good! Enjoy!


Deluxe Pumpkin Cheesecake
from Sharon Skildum of Maple Grove, Minnesota
1 C. crushed gingersnap cookies (about 20 cookies)
1/3 C. finely chopped pecans
1/4 C. butter, melted
4 Pkgs. (8 oz. each) cream cheese, softened
1 1/2 C. Sugar, divided
2 tbsp. Cornstarch
4 Eggs
2 tsp. Vanilla Extract
1 C. Canned Pumpkin
2 tsp. Ground Cinnamon
1 1/2 tsp. Ground Nutmeg
GARNISH:
Chocolate syrup, caramel ice cream topping, and additional crushed gingersnap cookies, optional.
Place a greased 9 in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of the prepared pan. Place of a baking sheet. Bake at 350 degrees for 8-10mins. or until set. Cool on a wire rack.
For the filling, in a large bowl, beat one package of cream cheese, 1/2 C. sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time. Add remaining sugar. Add 2 eggs; beat on low speed just until combined. Add vanilla and remaining eggs, beating on low speed just until combined.
Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon and nutmeg. Remove 3/4 cup of the pumpkin mixture filling; and set aside. Pour the remaining pumpkin filling over crust; top with remaining plain filling. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
Place springform pan in a large baking pan; add 1 inch of hot water to the baking pan. Bake at 350 degrees for 55-65 mins. or until center is just set and top appears dull. Remove sprinform pan from water bath. Cool on a wire rack for 10 mins. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Garnish with chocolate syrup, caramel sauce, whipped topping, and additional crushed gingersnaps. And enjoy!

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