Monday, November 16, 2009

Pumpkin Cheesecake

I wanted to re-post this recipe from last year in case anybody is looking for an awesome Thanksgiving dessert....enjoy!


I know, I know - more cheesecake, you say. I made this today for my in-laws Thanksgiving dinner coming up on Sunday and wanted to share it just in case anyone wanted a holiday dessert idea. Obviously I can't taste it to tell you how it is, but it got rave reviews over at http://www.allrecipes.com/. I will update the post on Monday to let you know the results.

INGREDIENTS
Crust:
1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

Filling:
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect. (I piped the white mixture with a ziplock bag into a swirl effect instead)

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

15 comments:

seamaiden said...

Very pretty! I like your swirl method- I'll have to try that. Ziploc bags are so handy. :)

-Sea

Melissa said...

It looks delicious and so pretty!

gaga said...

How pretty! I'm sure it tastes great too =)

Kt said...

That's gorgeous!

Rachelle said...

Beautiful! I love your swirl. I plan to make a pumpkin cheesecake too.

Kristen said...

That has to be the most gorgeous cheesecake ever. I love how you piped it in. Beautiful!

karen said...

wow, this is beautiful!

Hillary said...

That is a perfect swirl! Very pretty!

Ingrid said...

AWESOME job on the swirl! WOW! And nope I'm not tired of cheesecake so bring it on..........
LOL!

Happy Thanksgiving!
~ingrid

Holler said...

That looks absolutely amazing! I wouldn't want to cut into it :)

mpaigew said...

I love how you did the swirl on this cheesecake; definitely going to try it out on mine this year.

ButterYum said...

Your swirl design caught my eye immediately! I love it!!! Must try soon.

:)
ButterYum

Anonymous said...

Magical...however, can you please explain exactly how you created that wonderful swirl (?). Thanks.

Deanna S. said...

Anon - Just put the white cream cheese mixture (that you set aside) into a ziplock baggie. Seal it and cut a corner off. Then starting from the middle of the cheesecake, squeeze out the mixture in a concentric circle. Easy!!!

Anonymous said...

Magically "More": So the darker (pumpkin) mixture is placed into the finished crust "first"...and then the lighter mixture is piped into the darker mixture, thus creating the magical swirl...the light just illuminated...thanks again, and again for your rapid response (!).