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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from "It All Began in Morehouse: The Best Cooks in the Midwest", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
nonstick cooking spray
2 cups gingersnap cookie crumbs (about 9 oz.)
1 cup chopped pecans
1/4 cup brown sugar - packed
2 T. chopped crystallized ginger (found with cooking spices- in a jar)
1/4 cup unsalted butter-melted

Filling:
4 8oz. packages cream cheese at room temperature
2 cups sugar
1 15 oz. can pumpkin
5 large eggs at room temperature
3 T. flour
1 tsp.. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. salt
2 T. vanilla extract

Topping:
2 cups mini marshmallows
1/4 cup whole milk
1 tsp. vanilla extract
1/8 tsp. salt
1 cup sour cream
Directions:
Directions:
Crust:
Preheat oven to 350º. Spray 10" diameter spring form pan with cooking spray. Grind cookies, nuts, brown sugar, and ginger in a food processor till finely ground. Add butter and process with on/off turns to blend. Transfer mixture to pan and press in bottom and 2" up the sides. Bake about 10 minutes until set and lightly browned. Cool completely.

Filling:
Preheat oven to 350º. In an electric mixer beat cream cheese and sugar until light and fluffy--about 2 minutes. Beat in pumpkin. Beat in eggs 1 at a time on low speed to incorporate each addition. Add spices, flour, and salt; beat just to blend. Beat in vanilla. Transfer filling to the cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour an d20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake in pan uncovered overnight.

Topping:
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted.Remove from heat and stir in vanilla and salt. Cool to room temperature stirring occasionally. Add sour cream; fold gently just to blend. Pour over cheesecake spreading evenly, leaving 1/2 inches uncovered around the edges. Chill at least 1 hour to set topping.
Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
about 1 hour
Personal Notes:
Personal Notes:
I have found that people that don't like pumpkin pie will love this!

 

 

 

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