Move over, Pumpkin Pie. There’s a tastier dessert, for Thanksgiving. A flavorful pumpkin cheesecake, loaded with spices. Decorated, in a festive fall theme, this is sure to delight.
PUMPKIN CHEESECAKE
CRUST:
15 Ounces ginger snap cookies, finely crushed
9 Tablespoons butter, melted
FILLING:
1/3 Cup flour
1 3/4 Cups sugar
1 Tablespoon cinnamon
1/4 Teaspoon ground cloves
1/4 Teaspoon ginger
1/4 Teaspoon allspice
1 (15 ounce) Can pumpkin
1 Tablespoon Watkin’s pumpkin spice extract
4 (8 ounce) Packages Philadelphia cream cheese, room temperature
5 Large eggs, beaten, room temperature
TOPPINGS:
Whipped cream
Chocolate
Caramel
Nuts
DIRECTIONS:
* Before you begin this recipe. Make sure cream cheese and eggs are at room temperature.
To make crust: Pulverize ginger snap cookies, using a food processor. Stir in butter; mixing well. Press cookie mixture into a springform pan, covering the bottom, and up the sides; as desired. * Place springform pan on a baking tray, to catch any potential leaks. (This is an important safety precaution. If your springform pan has the slightest dent, it will leak butter, and become a fire hazard.) Bake at 350 for 10 minutes. Remove from oven. lower oven temperature to 275.
To make filling: Sift flour, sugar, and spices in a medium sized mixing bowl. Stir in pumpkin and extract. Set aside. In a large mixer, beat cream cheese, until smooth. Scrape down sides of mixing bowl. Stir in eggs, blending well. Scrape down sides of mixing bowl. Beat mixture, until there are no lumps. Add pumpkin mixture to cream cheese; mixing well. Scrape down sides of mixing bowl. Stir one last time. Pour filling into prepared crust. Run a butter knife through batter, to release air bubbles. Level batter with an offset spatula. Bake at 275, for 2:20 minutes; until the middle of the cheesecake is firm. Cool cake to room temperature. Cover top with plastic wrap. Chill completely. Serve with your choice of toppings.
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