Summary
| Yield | |
|---|---|
| Prep Time | 1 hour |
| Course | Desserts |
| Cuisine | American |
| Preparation Method | Bake |
| Season / Occasion | Thanksgiving |
| Type of Dish | Pie / Tart |
Description
CRUST:
Heat oven to 350°F. Mix cookie crumbs and margarine. Press to the bottom of an ungreased Springform cheesecake pan. Bake in oven ten minutes; cool.
FILLING:
Reduce oven temp to 300°F. Beat cream cheese, 1 cup sugar and all three spices in large bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs one at a time on low speed. Pour over crumb mixture. Bake until center is firm. (About 1 1/4 hours.) Cover and refrigerate at least three hours, but no longer than 48 hours.
TOPPING:
Put 2 Tbs sugar and walnut halves in a small pan and heat on stove until sugar is melted and nuts are coated with the melted sugar. Remove from heat, spread on dinner plate or aluminum foil to cool. Once cooled, break apart nuts and set aside.
Loosen cheesecake from side of pan and then remove side of pan. Beat whipping cream in chilled bowl until stiff. Add 1/2 tsp vanilla and 2 Tbs powdered sugar. Mix well. Spread whipping cream over top of chilled cheesecake, then arrange sugared nuts on top. Store in fridge until ready to serve.
HINT: When making the whipped topping, make sure you use a glass bowl that has been chilled in your freezer until it is COLD. Place the beaters from your mixer in the freezer, too, so that they are cold.
ENJOY!
One cheesecake, 6-8 slices, depending upon size.60This is an involved recipe with several steps, but it is not really hard, just a little time-consuming. Still, it is VERY worth it. I don't even make pumpkin pie for Thanksgiving anymore, I now make pumpkin cheesecake... IT IS DELICIOUS!
1 1/4 gingersnap cookies (about 20 2" cookies), crushed to smithereens1/4 cup butter or margarine, melted3 eight-ounce blocks of Philly cream cheese, softened1 cup sugar1 sixteen-ounce can of pumpkin4 eggs2 Tbs sugar12 walnut halves1 tsp ground ginger1 tsp ground cinnamon1/2 tsp ground cloves1/4 cup chilled whipping cream1/2 tsp vanilla2 Tbs powdered sugar
Ingredients
- 1 1⁄4 gingersnap cookies (about 20 2" cookies), crushed to smithereens
- 1 c butter or margarine, melted
- 3 eight-ounce blocks of Philly cream cheese, softened
- 1 c sugar
- 1 sixteen-ounce can of pumpkin
- 4 eggs
- 2 Tbs sugar
- 12 walnut halves
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 c chilled whipping cream
- 1 tsp vanilla
- 2 Tbs powdered sugar
Instructions
CRUST:
Heat oven to 350°F. Mix cookie crumbs and margarine. Press to the bottom of an ungreased Springform cheesecake pan. Bake in oven ten minutes; cool.
FILLING:
Reduce oven temp to 300°F. Beat cream cheese, 1 cup sugar and all three spices in large bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs one at a time on low speed. Pour over crumb mixture. Bake until center is firm. (About 1 1/4 hours.) Cover and refrigerate at least three hours, but no longer than 48 hours.
TOPPING:
Put 2 Tbs sugar and walnut halves in a small pan and heat on stove until sugar is melted and nuts are coated with the melted sugar. Remove from heat, spread on dinner plate or aluminum foil to cool. Once cooled, break apart nuts and set aside.
Loosen cheesecake from side of pan and then remove side of pan. Beat whipping cream in chilled bowl until stiff. Add 1/2 tsp vanilla and 2 Tbs powdered sugar. Mix well. Spread whipping cream over top of chilled cheesecake, then arrange sugared nuts on top. Store in fridge until ready to serve.
HINT: When making the whipped topping, make sure you use a glass bowl that has been chilled in your freezer until it is COLD. Place the beaters from your mixer in the freezer, too, so that they are cold.
ENJOY!
Notes
This is an involved recipe with several steps, but it is not really hard, just a little time-consuming. Still, it is VERY worth it. I don't even make pumpkin pie for Thanksgiving anymore, I now make pumpkin cheesecake... IT IS DELICIOUS!
Post new comment