Growing up, I had always thought that making cheesecake was hard and time-consuming. So when I started doing my own cooking I’d use a box of the no-bake Jello crud and call it dessert. It wasn’t until I was married and decided to devote a little more time to figuring out the “hard” things (lasagna, stuffed shells, etc) that I realized cheesecake is a piece of cake.
My standard cheesecake recipe is really easy, but because I make it with sour cream and strawberries I consider it more of a summer recipe, so this weekend I decided to hunt down a fall cheesecake, and found a yummy pumpkin one from a magazine.
Spiced Pumpkin Cheesecake
originally from spreadphilly.com
38 ginger snaps
1/4 cup pecans
1/4 cup melted butter
4 packages (8 oz each) cream cheese, softened
1 cup sugar
1 can (15 oz) pumpkin
1 Tbs pumpkin pie spice
1 tsp vanilla
4 eggs
Heat oven to 325°. In a food processor, pulse the pecans until finely chopped, and add ginger snaps. Process until fine and drizzle butter in. Pulse a few times until mixture is crumbly but not sticking together. Press onto the bottom and one inch up the side of a 9-inch springform pan.
Beat cream cheese and sugar in mixer until blended, be sure to scrap down the sides of the bowl. Add pumpkin, spice and vanilla, mix well. Add eggs, one at a time, until each is blended. Pour into crust.
Bake for 1 hour 30 minutes or until center is almost set (use a clean knife into the center to check). Remove from oven and let cool on a rack before removing pan rim. Refrigerate for at least four hours before serving.
Serve with whipped cream and a sprinkle of nutmeg.
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