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Pumpkin Cheesecake

Now that Fall is officially here I can start in on all those spice filled, aromatic dishes. You know, the ones that make your house smell like a bakery. Personally, I’m not a huge pumpkin pie fan, but my hubby loves pumpkin pie so much it can only be expressed with moans and other yummy sounds. To compromise I’m kicking off the season with pumpkin cheesecake.  Maybe if he’s lucky he’ll get some pumpkin pie for his birthday.

Before I go any further there is one disclaimer: this makes a good sized cheesecake, so don’t make it unless you plan to eat in less than 3 days. The crust will get soggy if you let it sit for longer than that. Now, on to the recipe!

The Ginger Snap Crust:

This is seriously, without a doubt, the MOST delicious crust to ever have passed my lips. You could serve me just the crust and I’d be in heaven.

A box of organic Ginger Snaps (you’ll need about 35 ginger snaps)

1/4 cup finely chopped pecans

1/4 cup butter, melted

Mix these ingredients and press your crust into a 9″ springform pan, going about 1 inch up the sides

The Filling:

4 pkgs (8oz each) cream cheese (we use Lucerne and you can use the light stuff if you’re worried about calories)

1 cup sugar

1 15oz. can pumpkin

1 Tbsp pumpkin spice

1 tsp vanilla

4 eggs

Preheat oven to 325. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla, mix well. Add eggs, one at a time, just blending each one. After everything is mixed and smooth, pour into crust. Bake for about 1 hour and 20 minutes, or until the center is almost set. Loosen the cake from the rim of the pan but cool it before removing the rim completely. Refrigerate for at least 4 hours. Make your own whip cream with a cup of heavy whipping cream and a heaping tsp of sugar. Sprinkle a little nutmeg on top of the dollop of whip cream to make the perfect topping!