Pumpkin Cheesecake

Standard

Happy Thanksgiving!

I think I may have died and gone to heaven? Two of my favorite desserts have crossed paths. Pumpkin Pie meets cheesecake and it is out of this world!

A new Spin on Thanksgiving dessert, you may just get those non-cheesecake loving friends and family to actually try it. After all, if they like pumpkin pie, they should most definately love this. From the bite of the crust to the fluffy filling, you really don’t get the whole cheesecakey (is that even a word?) taste. Top it with some fresh whipped topping and a sprinkle of nutmeg and by golly you have got yourself and your guests a WINNER!

Let’s Get started 🙂

What you will need:

For crust:

  • Nonstick vegetable oil spray
  • 2 cups gf gingersnap cookie crumbs (about 9 ounces)
  • 1 cup pecans (about 3 1/2 ounces)
  • 1/4 cup (packed) golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted

For filling:

  • 4 8-ounce packages cream cheese, room temperature
  • 2 cups sugar
  • 1 15-ounce can pure pumpkin puree
  • 5 large eggs
  • 3 tablespoons all purpose  gf flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla extract

Directions:

Crust:
Preheat oven to 350 degrees F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Grind cookie crumbs, pecans, and brown sugar in processor until nuts are finely ground. Add butter; using on/off turns, process to blend. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan. Bake crust until set and lightly browned, about 10 minutes. Cool completely.

Filling:
Preheat oven to 350 degrees F. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake uncovered in pan overnight.

Enjoy!

Jamie

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s