I know it’s not quite pumpkin time, but I remembered the pumpkin cheesecake I made two Christmas’s ago and thought I would share the recipe.
1 box gingersnap cookies crushed
1/2 cup butter, melted
4 (8 oz) bars of Cream Cheese (I prefer the low fat cream cheese, but you can use any type)
1 & 1/3 cup of sugar
1 small can of pure packed pumpkin or fresh pumpkin
2 T corn starch
1 cup sour cream
1 T vanilla
1 T pumpkin pie spice
Preheat oven to 325.
Mix your crushed gingersnap cookies and your butter and push them into the bottom of a springform pan. Put the pan into the freezer while you’re making the filling.
Mix your cream cheese and your sugar together, then add your pumpkin and mix until completely combined. Next add your eggs one at a time, mixing thoroughly after each addition. Add the rest of your ingredients and mix thoroughly. Take your pan out of the freezer pour the cheesecake on top of the crust and put in a preheated 325 degree oven.
Bake the cheesecake for 1 hour and 15 minutes. Take the cheesecake out of the oven and let it sit for 45 minutes on the counter. After 45 minutes, take a knife and slide it around between the cake and the pan. Put the cheesecake in the refrigerator and chill for at least an hour — 3 hours to over night is even better.
My family are cheesecake fanatics. I have made a ton of cheesecakes and will probably be sharing some of the recipes on here. However, I also have a cheesecake cookbook that I am putting together and hopefully publishing here shortly. So look out for that.