Friday, June 3, 2016

Snappy Pumpkin Cheesecake

This recipe came out of the Taste of Home magazine Aug/Sept 2008 issue, pg 33. Lisa M. who submitted the recipe said she won 1st place in a pumpkin baking contest with this dessert. The judges gave high-marks to the gingersnap-pecan crust and the filling that was creamy and marbled.
  • 1-1/2 cups crushed gingersnap cookies (apox 30 cookies)
  • ½ cup finely chopped pecans
  • ½ cup melted butter
  • Two 8 oz pkg of cream cheese
  • ½ cup + ¼ cup sugar
  • 1 tsp vanilla
  • 3 lightly beaten eggs
  • 1 cup canned pumpkin
  • 1 tsp cinnamon
  • ¾ tsp nutmeg
  • Garnish (both are optional)
  • Whipped topping
  • Ginger bread cookies, cut into wedges
  1. Preheat the oven to 350
  2. Place a 9" spring-form pan on an 18" square piece of heavy duty alum foil.
  3. Wrap the foil around the pan and set aside.
  4. In a small bowl, combine the pecan and cookie crumbs. Stir in the butter.
  5. Press in the bottom and 1" up along the sides.
  6. Bake for 9-11 minutes (or until it is set)
  7. Allow to cool in a wire rack.
  8. In a large mixing bowl beat the cream cheese and ½ cup of the sugar until smooth
  9. Add vanilla and the eggs.
  10. Place 1 cup of the filling in a small bowl and stir in the pumpking, spices
  11. and remaining sugar.
  12. Set aside ¾ cup of this pumpkin filling.
  13. Pour the remaining pumpkin filling into the crust.
  14. Top with the plain filling.
  15. Drop the reserved pumpkin filling by spoonfuls onto the top, using a knife,
  16. cut into and give it a swirled appearance.
  17. Place the spring-form pan into a large baking pan, add 1" of hot water to
  18. the large pan.
  19. Bake for 50-60 minutes or until set.
  20. Remove the spring-form pan from the water-bath. Allow to cool on a wire rack
  21. for 10 minutes.
  22. Run a knife around the edge to loosen. Allow to cool an additional hour.
  23. Refrigerate overnight.
  24. Remove from pan and garnish before serving.

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