Looking for a new recipe to bring Thursday? Or maybe you’re a pumpkin addict this time of year like me? Well whichever you choose, this is another great recipe to try! It makes me feel so sorry for all the people in the world who do not like pumpkin, ahem, Jenny😉😘.
Being pregnant during the holidays definitely has it’s benefits as I can make as many sweet treats I want and can wear elastic tops to all my pants!! This weekend I actually had a reason to bake, we were hosting bible study. I get excited when it’s our turn to host because I can try out a new recipe on friends.
This recipe for pumpkin cheesecake is outstanding! A delicious ginger snap crust topped with the creamiest cheesecake, so good. There was only one piece that remained after our bible study get together!
1 cup crushed ginger snap cookies
1/3 cup chopped pecans
1/4 cup melted butter
4 packages of cream cheese, softened
1 1/2 cups sugar
2 TB corn starch
2 tsp vanilla extract
1 cup canned pumpkin
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
Preheat oven to 350 degrees. Take a 9 inch springform pan and place on top of an aluminum foil square sheet. Roll foil securely around bottom of pan. Lightly grease pan.
In a small bowl mix ginger snaps, pecans and butter until moistened. Press mixture into the bottom of pan and place in oven for 8 minutes.
While the crust is cooling, start on the filling. Beat one package of the softened cream cheese, 1/2 cup of sugar, and cornstarch until smooth. Beat in remaining cream cheese packages one at a time until completely smooth. Add in remaining sugar and vanilla. Switch mixing speed to low and add in eggs. Beat just until combined.
Place two cups of the filling in a separate bowl. Add in pumpkin, cinnamon and nutmeg. Remove 3/4 cup of pumpkin mixture and set aside. Pour remaining pumpkin filling over top of crust. Place plain filling on top of pumpkin. Cut through with a knife to swirl. Using spoonfuls drop remaining pumpkin filling on top, cut through with knife to swirl.
Place cheesecake in oven and bake for 55-65 minutes, until center is set. Let cheesecake cool for 10 minutes, then run a bread knife, slowly, along the edges. Allow cake to cool for another hour. Place cheesecake in the fridge, covered, over night.
The cheesecake is very rich (note 4 packages of cream cheese) and should serve 12-16 pieces.
Enjoy adding this new recipe to your fall holiday favorites! I know we have.