I teach at a dance studio and we always have Thanksgiving dinner together, with each of us bringing a dish to share. In the past, I have always gotten my Mom to make her famous Sweet potato fluff (it is one of my favorites!) for me to take. But this year, I wanted to make my own dish to bring: Pumpkin Cheesecake! Since I would be putting my name on it, I had to practice before Thanksgiving coming soon. I ended up sharing a slice with several people including my mom and dad who loved it! I got the recipe from momswhothink.com, but decided after trying the mix before baking that it tasted too "pumpkin-y" for my taste, so I added additional spices. If you like a more pumpkin taste, try the original.
Ingredients:
crust:
1 cup graham cracker crumbs
1 teaspoon cinnamon
6 tbs melted butter
1 1/2 tbs brown sugar
filling:
16 ounces cream cheese (at room temperature)
1 cup brown sugar
1 can pumpkin puree (15 oz)
2 1/2 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground ginger
2 eggs
dash salt
2 tsp vanilla extract
toppings (if desired):
whipped cream
caramel
Preheat oven to 350 degrees. Mix crust ingredients and press into the bottom and slightly up the sides of a spring-form pan. Bake for 5 minutes. Beat cream cheese in a mixing bowl adding brown sugar, pumpkin vanilla and spices gradually. Add eggs and salt slowly. Beat until creamy and pour evenly into crust. Bake for about 60 minutes until top is slightly browned. Cheesecake will still be jiggly. Cool completely and run a sharp knife around the edges to loosen. Cover and refrigerate for several hours. Serve with whipped cream and caramel if desired. Hope you enjoy this pumpkin treat!
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