Thanksgiving Pumpkin Cheesecake

Cheesecake.  Better yet, Pumpkin Cheesecake.

 

I have always loved making and eating cheesecake. There is just something about creamy yumminess that I just can’t resist. So, when Thanksgiving rolled around one year I couldn’t resist trying my hand at pumpkin cheesecake. Two of my favorite things beautifully and deliciously blended together. It was sheer magic and so easy to do.

The key with baking, as opposed to “cooking” is following directions EXACTLY. If you can do that, which I know you can, you will be praised and thanked for you baked goods.

Ingredients:

Crust:
1 1/2 cups vanilla wafer crumbs (or ginger snaps)
1/2 cup of sugar
6 Tablespoons unsalted buter, melted
1 Teaspoon Ground Cinnamon

Filling:
3 packages (8 ounce) cream cheese softened
3/4 cup sugar
3/4 cup brown sugar, firmly packed
5 large eggs
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups canned pumpkin purée

Sour Cream Topping:
1 cup sour cream
5 teaspoons sifted powered sugar
freshly ground nutmeg

Directions:
Combine crumbs, sugar and butter for the crust. Mix well and press firmly into the bottom and halfway up the sides of a lightly greased 9 inch spring form pan. Chill.

• Preheat your oven to 350 degrees.
• Beat the cream cheese until smooth in texture and add sugars. Continue beating until light and fluffy.

• Add eggs, one at a time, beating after each addition.

• Stir in cream, cinnamon, nutmeg cloves and pumpkin. Blend well.

• Pour blended  batter into your prepared pan. Giggle gently to allow any air bubbles to escape.

• Bake for one hour. Turn off the oven, and let the cheesecake sit in the warm, but turned OFF oven for 30-45 additional minutes.
• Remove cheesecake from oven and let cool slightly. Set oven on broil and move oven rack to its lowest position.
• Mix sour cream and powered sugar until smooth.

• Spread mixture lightly on the top of the baked, room temperature cheesecake.

• Place cheesecake under the broiler to set. WATCH cheesecake very carefully, as the sour cream topping can easily burn.
• Remove from oven and allow to cool to room temperature. Cover tightly and chill overnight in the refrigerator.
• Gently run a sharp knife around the edge of the cheesecake, in between the Cheesecake and spring form pan edge. Gently remove cheesecake from pan and enjoy.

The is a perfect end to a wonderful Thanksgiving Day’s feast. So delicious! Enjoy.

Looking for an apple pie recipe, check out the Live Pretty Apple Pie.

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Pumpkin Cheesecake

The is a perfect end to a wonderful Thanksgiving Day's feast. So delicious! Enjoy.

Ingredients:

Crust:
1 1/2 cups vanilla wafer crumbs (or ginger snaps)
1/2 cup of sugar
6 Tablespoons unsalted butter, melted
1 Teaspoon Ground Cinnamon

Filling:
3 packages (8 ounce) cream cheese softened
3/4 cup sugar
3/4 cup brown sugar, firmly packed
5 large eggs
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups canned pumpkin purée

Sour Cream Topping:
1 cup sour cream
5 teaspoons sifted powered sugar
freshly ground nutmeg

Directions:

• Combine crumbs, sugar and butter for the crust. Mix well and press firmly into the bottom and halfway up the sides of a lightly greased 9 inch spring form pan. Chill.
• Preheat your oven to 350 degrees.
• Beat the cream cheese until smooth in texture and add sugars. Continue beating until light and fluffy.
• Add eggs, one at a time, beating after each addition.
• Stir in cream, cinnamon, nutmeg cloves and pumpkin. Blend well.
• Pour blended batter into your prepared pan. Giggle gently to allow any air bubbles to escape.
• Bake for one hour. Turn off the oven, and let the cheesecake sit in the warm, but turned OFF oven for 30-45 additional minutes.
• Remove cheesecake from oven and let cool slightly. Set oven on broil and move oven rack to its lowest position.
• Mix sour cream and powered sugar until smooth.
• Spread mixture lightly on the top of the baked, room temperature cheesecake.
• Place cheesecake under the broiler to set. WATCH cheesecake very carefully, as the sour cream topping can easily burn.
• Remove from oven and allow to cool to room temperature. Cover tightly and chill overnight in the refrigerator.
• Gently run a sharp knife around the edge of the cheesecake, in between the Cheesecake and spring form pan edge. Gently remove cheesecake from pan and enjoy.

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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