Pumpkin Cheesecake

I got together with some women friends last night and a wonderful woman made the best Pumpkin Cheesecake that I have ever tasted.  I really loved the flavor and crunch of the gingersnap and pecan crust. I don’t often like American style cheesecake because most of them are too sweet and/or too creamy for me.  Being from Germany, I miss the authentic cheese cake that I’ve had in Germany.  It’s not nearly as sweet as what we have in America and it’s less creamy too.

I’m always looking for unique pumpkin recipes to make for Thanksgiving, as an alternative to pumpkin pie.  With Thanksgiving just around the corner, I thought this recipe was worth sharing with anyone looking for a new pumpkin recipe to try on your family.  Don’t be afraid to try this one, trust me, they’ll love it!! It’s so good you might not want to wait until Thanksgiving to try it though. My friend was reluctant to try this new recipe out on her girlfriends, but I’m so glad she did, otherwise I might not know about this one.  Thanks Lori!!!

Deluxe Pumpkin Cheesecake

1 cup crushed gingersnap cookies (about 20)
1/3 cup finely chopped pecans
¼ cup butter, melted
4-8 oz. pkgs cream cheese, softened
1 ½ cups sugar, divided
2 Tablespoons cornstarch
4 eggs
2 teaspoons vanilla extract
1 cup canned pumpkin
2 teaspoons ground cinnamon
1 ½  teaspoons ground nutmeg

  1. Place a greased 9-in. spring form pan on a double thickness of foil.  Securely wrap foil around pan.
  2. Using food processor crush cookies until they are fine crumbs.
  3. In a small bowl, combine the cookie crumbs, pecans and butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 350 degrees for 8-10 minutes or until set. Cool.
  4. For filling, in a large bowl, beat one package of cream cheese, ½ cup sugar and cornstarch until smooth, about 2 minutes.  Beat in remaining cream cheese, one package at a time.  Add remaining sugar.  Add 2 eggs; beat on low speed just until combined. Add vanilla and remaining eggs, beating on low speed just until combined.
  5. Place 2 cups of filling in a small bowl and add the pumpkin, cinnamon and nutmeg to it.  Remove ¾ cup of this new pumpkin filling; set aside.  Pour remaining pumpkin filling over crust; top with remaining plain filling. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
  6. Place spring form pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull.  Remove spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

I hope you enjoy a wonderful Thanksgiving with your family and remember to give thanks to God for all that he has done for you this year. We are so blessed in America and I think we often take it for granted. Thanksgiving is a wonderful time to stop and share with one another what all you have to be thankful for over the last year. ENJOY!!

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