Happy first day of December! In case you have an extra can of pumpkin puree laying around the house, but can’t stand the thought of another pumpkin pie, I have a recipe for you!
Ingredients:
(For the Crust)
1 1/4 cup graham crackers & gingersnap crumbs
1/2 teaspoon of cinnamon
1/4 teaspoon of ginger
dash of nutmeg
1/2 teaspoon of cloves
1/4 cup melted butter
(For the Cheesecake filling)
2 packages 8 oz each room temperature cream cheese
1/3 cup granulated sugar
2 tablespoons heavy cream
1 egg
1 cup canned or homemade pumpkin puree
1/3 cup brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of ginger
dash of nutmeg
1/2 teaspoon of cloves
Instructions:
Heat oven to 375°F (190 C).
In small bowl, mix the crumbs with the spices and the melted butter. With your fingers, press evenly on the bottom and the sides of your pie dish. Then place in the freezer for 5-10 minutes.
In a mixing bowl add the cream cheese, 1/3 cup sugar and heavy cream. Mix until it’s light and fluffy. Then add the egg and blend well.
Set aside 2/3 cup of the cheese mixture.
To the rest of the cream cheese mixture, add the pumpkin puree, brown sugar and pumpkin pie spices. Stir well.
Then pour the pumpkin cheese mixture into the chilled crust. Spread evenly. With a spoon, drop dollops of the reserved cream cheese mixture and make some swirls with a knife.
Bake in the oven for 25 minutes or until the center is set. Turn the oven off, leave the door open and let the cheesecake to cool for at least 1 hour. Refrigerate for a couple of hours before slicing.
I actually made this recipe for our Thanksgiving dinner and I made it 2 days ahead of time. (On Tuesday afternoon.)
