Sunday, December 16, 2012

Spiced Pumpkin Cheesecake

I know that it's rather late in the season for pumpkin, but here's one more recipe. Maybe you can save it for next year. :)

The original recipe came from the Kraft web site. I adapted it slightly so that it would fit in a regular pie plate instead of a springform pan.

(P.S. Don't my friends have very elegant dinnerware? You can tell this classy photo wasn't taken at my house!)
Spiced Pumpkin Cheesecake

1-1/3 cup finely crushed ginger snap cookies
1/4 cup finely chopped pecans
1/4 cup butter, melted
2 (8 oz.) packages cream cheese
1/2 cup sugar
1/2 can pumpkin
2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla
2 eggs

Preheat oven to 325 degrees.

Mix ginger snap crumbs, chopped pecans, and melted butter. Press into bottom and up sides of pie plate.

In large mixer bowl, beat cream cheese and sugar. Mix in pumpkin, spice, and vanilla. Add eggs, one at a time. Mix on low speed until blended. Pour into crust.

Bake 35-40 minutes. If cheesecake starts to crack, take it out right away. Cool. Refrigerate about 3-4 hours before serving.

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