Pour batter into prepared crust. As you can see, mine is a little lumpy. I think this could have been prevented if had I used the wire whisk attachment. My cream cheese was definitely softened.
Bake in a 350 degree oven in or above a water bath. My springform pan would not fit into my water bath pan so I placed it underneath. This is supposed to prevent the cheesecake from cracking due to temperature changes during cooking and cooling.
Bake for 1 hour 20 minutes. Turn off oven and open oven door, leaving cheesecake on rack while oven cools then place pan on cooling rack. Once the cake is completely cooled, remove outer edge of pan. Serve with a dollop of whipped cream and a drizzle of caramel sauce.
I combined a couple different recipes to make my own crust. The recipe is below. For the filling I followed Paula Deen’s Pumpkin Cheesecake recipe.
Note: I did not follow this recipes directions for baking the cheesecake. After reading reviews I chose to bake using the water bath.
My friends request this dip from me. It is sooooo good!
It’s very easy.
Mix softened cream cheese with powdered sugar. Make sure cream cheese is softened or it will
be lumpy when mixed with pumpkin. Add pumpkin and mix until blended. Add spices and
mix until well blended. I add 1/2 tsp nutmeg in addition to the cinnamon and ginger. That’s it!
Transfer dip into a small pumpkin and serve with gingersnaps or graham crackers.
My bestie Melly from Chicago sent this recipe to me. I have to say I was a bit skeptical of this recipe at first. But I’ll try anything once, so I went for it. So glad I did! The pumpkin gave the chili a rich, nutty flavor.
Add tomatoes, pumpkin and spices. Bring to a boil and turn down heat.
I felt the need to add a good bit of salt at the end of cooking.
You can find the recipe on the Whole Foods website.
In the meantime, preheat the oven to 375 degrees. Grease a baking sheet with non-stick cooking spray.
5Spread seeds in a single layer on prepared baking sheet and sprinkle with sea salt.