This was the first Thanksgiving Rob and I have hosted in our new home! It was a lot of fun having everyone over. Of course, the food was AMAZING! I loved how everyone worked together by cooking and bringing dishes to share! I love my family!
For dessert I decided to try out a new recipe I stumbled upon at TasteOfHome.com
It was DELICIOUS!!! It was the first pumpkin cheesecake I've made, so I was a
little concerned it would not be as good as it looked, but after reading all the great reviews I decided to try it out! I didn't have the ginger snap cookies it called for so I used gingerbread cookies instead, but that was the only thing I did differently.
12 ServingsPrep: 35 min. Bake: 50 min. + chilling
Ingredients
- 1 cup crushed gingersnap cookies (about 20 cookies)
- 1/3 cup finely chopped pecans
- 1/4 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened, divided
- 1-1/2 cups sugar, divided
- 2 tablespoons cornstarch
- 2 teaspoons McCormick® Pure Vanilla Extract
- 4 eggs
- 1 cup canned pumpkin
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- GARNISH:
- Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
Directions
- Preheat oven to 350°.
- Place a greased 9-in. springform pan on a
- double thickness of heavy-duty foil (about 18 in. square). Securely
- wrap foil around pan. (I just used the bottom that came with my pampered chef spring form pan)
- In a small bowl, combine cookie crumbs, pecans and butter. Press onto
- the bottom of prepared pan. Place on a baking sheet. Bake 8-10
- minutes or until set. Cool on a wire rack.
- For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup
- sugar and cornstarch until smooth, about 2 minutes. Beat in
- remaining cream cheese, one package at a time until smooth. Add
- remaining sugar and vanilla. Add eggs; beat on low speed just until
- combined.
- Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and
- nutmeg. Remove 3/4 cup pumpkin filling; set aside.
- Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut
- through with a knife to swirl.
- Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
- Place spring form pan in a large baking pan; add 1 in. of hot water to
- larger pan.
- Bake 55-65 minutes or until center is just set and top
- appears dull.
- Remove springform pan from water bath.
- Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen;
- cool 1 hour longer.
- Refrigerate overnight.
- Garnish with chocolate syrup, caramel sauce, whipped topping and
- additional crushed gingersnaps if desired. Yield: 12 servings.
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