Pumpkin Cheesecake - US (TNT)

[Guest guest]

Note: Organic ingredients are recommended...

 

INGREDIENTS

1 1/2 c crushed gingersnap cookies

1/2 c finely chopped pecans

1/3 c butter, melted

 

16 oz (2 packages) cream cheese, softened

1/2 c powdered sugar, divided (up to 3/4 c)

1 tsp vanilla extract

2 eggs

1 c mashed pumpkin (or canned)

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

 

METHODS:

Preheat oven to 350F.

In a medium bowl, mix together the crushed gingersnap cookies,

pecans, and butter.

Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.

Bake crust 10 minutes in the preheated oven.

Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/4 c sugar,

and vanilla just until smooth.

Mix in eggs one at a time, blending well after each.

Set aside 1 c of the mixture.

Blend 1/4 c sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust,

and drop the plain batter by spoonfuls onto the top.

Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set.

Run a knife around the edge of the pan.

Allow to cool before removing pan rim.

Chill for at least 4 hours before serving.

 

Finish Dish Photo: http://360./tamotsukakei

 

 

 

 

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[Guest guest]

This sounds absolutely wonderful. I don't like chocolate or ice cream so I am

not interested in most deserts, but this makes me drool just to think about.

Last fall I had pumpkin cheese cake at a restaraunt and loved it. My dh did,

too. He is a cheese cake fanatic, so I know he will be eating out of my hand,

and probably licking my fingers, if I make this.

Thank you at least twice!

Katie

 

 

 

yOkO Lau <tamotsukakei wrote:

Note: Organic ingredients are recommended...

 

INGREDIENTS

1 1/2 c crushed gingersnap cookies

1/2 c finely chopped pecans

1/3 c butter, melted

 

16 oz (2 packages) cream cheese, softened

1/2 c powdered sugar, divided (up to 3/4 c)

1 tsp vanilla extract

2 eggs

1 c mashed pumpkin (or canned)

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

 

METHODS:

Preheat oven to 350F.

In a medium bowl, mix together the crushed gingersnap cookies,

pecans, and butter.

Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.

Bake crust 10 minutes in the preheated oven.

Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/4 c sugar,

and vanilla just until smooth.

Mix in eggs one at a time, blending well after each.

Set aside 1 c of the mixture.

Blend 1/4 c sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust,

and drop the plain batter by spoonfuls onto the top.

Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set.

Run a knife around the edge of the pan.

Allow to cool before removing pan rim.

Chill for at least 4 hours before serving.

 

Finish Dish Photo: http://360./tamotsukakei

 

 

 

Building a website is a piece of cake.

Small Business gives you all the tools to get online.

 

 

[Guest guest]

this is my Thanksgiving dessert. Thank you!

 

yOkO Lau <tamotsukakei wrote: Note: Organic ingredients are

recommended...

 

INGREDIENTS

1 1/2 c crushed gingersnap cookies

1/2 c finely chopped pecans

1/3 c butter, melted

 

16 oz (2 packages) cream cheese, softened

1/2 c powdered sugar, divided (up to 3/4 c)

1 tsp vanilla extract

2 eggs

1 c mashed pumpkin (or canned)

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

 

METHODS:

Preheat oven to 350F.

In a medium bowl, mix together the crushed gingersnap cookies,

pecans, and butter.

Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan.

Bake crust 10 minutes in the preheated oven.

Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/4 c sugar,

and vanilla just until smooth.

Mix in eggs one at a time, blending well after each.

Set aside 1 c of the mixture.

Blend 1/4 c sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust,

and drop the plain batter by spoonfuls onto the top.

Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set.

Run a knife around the edge of the pan.

Allow to cool before removing pan rim.

Chill for at least 4 hours before serving.

 

Finish Dish Photo: http://360./tamotsukakei

 

 

 

Building a website is a piece of cake.

Small Business gives you all the tools to get online.