Thanksgiving Dessert You’ll Gobble, Gobble Up
Gobble, gobble! Thanksgiving is right around the corner and it’s time to start planning your menu. So much time and effort goes in to planning and making sure everything turns out right. I have a great recipe to share with you to make sure you shine in the dessert department. If you’re not hosting, offer to make this delicious dessert to finish off your Thanksgiving meal. I made this recipe last year and everyone made sure to save room for a slice … or two! I got this recipe from Taste of Home.
Deluxe Pumpkin Cheesecake Recipe
1 cup crushed gingersnap cookies (about 20 cookies)
1/3 cup finely chopped pecans
1/4 cup butter – melted
4 packages (8 ounces each) cream cheese, softened, divided
1-1/2 cups sugar, divided
2 tablespoons cornstarch
2 tsp vanilla
1 cup canned pumpkin
2 teaspoons ground cinammon
1-1/2 teaspoons ground nutmeg
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
- For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
- Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
- Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.
If you make this yummy dessert this Thanksgiving, let me know what you think of it (and most importantly … what your guests think of it!).
recipe & photo source: Taste of Home