Date Added: 2 Nov 2009
Listed in: Thanksgiving Recipes

Thanksgiving Spiced Pumpkin Cheesecake Ingredients

2 lbs. cream cheese, room temperature
1-1/2 cups sugar
1-15 oz. can of pumpkin puree
2 tsp. vanilla extract
2 tsp. cinnamon, ground
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 cup heavy cream
3 eggs

15 gingersnaps, crushed
Butter, melted (approximately 1/2 stick)

Thanksgiving Spiced Pumpkin Cheesecake Cooking Instructions

Crush gingersnaps in food processor creating crumbs. Pour into bowl and add melted butter until mixture resembles wet sand. Pat into the bottom of a spring form pan forming an even layer. Pat crust onto sides of spring form, about half way up the sides. Bake at 350 degrees for 8 minutes (or until golden brown) and set aside to cool.

In standing mixer with paddle attachment, beat cream cheese until light and fluffy. Wrap the spring form pan two times with heavy-duty aluminum foil making sure there are no tears and the pan is completely covered. Pour the cream cheese batter into prepared pan. Place the pan into a large roaster and set into oven. Pour in enough water that comes half way up the sides of the spring form pan. Bake at 350 degrees for 1-1/2 hours or until cheesecake if puffed and softly set.

Cheesecake needs to chill overnight so plan accordingly.

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