Friday, November 16, 2012

Better than Pumpkin Pie? Pumpkin Cheesecake! by Jena Galifany



Nothing says holiday to me like Pumpkin Pie. I’m not supposed to really have sugar in my diet but I’m willing to take a chance for Pumpkin Pie. Another great love of mine is Cheesecake. So imagine my joy when I came across this recipe:

Layered Pumpkin Cheesecake

Crust
2 cups graham cracker crumbs
¼ cup butter or margarine, melted

Cheesecake
4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat oven to 300°F. Grease 9-inch spring-form pan with shortening or cooking spray. Wrap foil around pan to catch drips.

In small bowl, mix cracker crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. (NOTE: I have found that if you don’t want the cheesecake to crack, leave it in the oven until the oven is completely cooled. The drastic temperature change is what makes it crack.)

Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in the refrigerator.

I would suggest making this wonderful dessert the day before. Top it with whipped cream and indulge.
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May you all have a wonderful Thanksgiving and a blessed holiday season!

Cheers!

7 comments:

ManicScribbler said...

Great recipe - I'll try this - thank you.

I only really "discovered" pumpkin this year - never thought to eat it before but I found it makes the most delicious soup.

Here in the UK we can only find fresh pumpkin for a couple of weeks around Halloween. I don't think I've ever seen tinned pumpkin on sale here, which is such a pity.

Thanks again for sharing your recipe and good luck with your story.

Margo Hoornstra said...

Another great recipe. Pumpkin pie and cheesecake are my favorites too. Since I'm no baker, my daughter makes ours. Now I'm off to get that short story. Best, Jena.

Jannine Gallant said...

This sounds really, really good! Thanks for sharing it, Jena.

Barbara Edwards said...

I have to try this one. Sounds good!

Vonnie Davis said...

What a yummy sounding recipe you've shared today. Thanks!!

glenys said...

OMG, cheesecake - I'm drooling. It sounds wonderful!

JenaGalifany said...

I'm glad you all like it.