Pumpkin Pie Cheesecake

Today I’m going to share with you a really yummy recipe for a traditional Thanksgiving dessert kicked up a notch!

Okay, back to the dessert! Last year for Thanksgiving, I decided to ditch the traditional pumpkin pie and  try something new. Something a little more decadent, a little richer and a lot yummier. Pumpkin Pie Cheesecake! It was fantastic! 

One thing I didn’t mention about myself is that I love to cook. Over the years I’ve learned which recipes I like, which I don’t and which I need to modify. Oftentimes my cooking now is a recipe {or combined recipes} modified to suit my likes. That is the case with this dessert also!  I combined a couple different recipes to make my own crust. For the cheesecake I used Paula Deen’s Pumpkin Cheesecake recipe

For the crust: 10-12 gingersnap cookies, 1 cup graham cracker crumbs, 1/2 cup pecans and 1/4 cup melted butter, 2 Tbsp. sugar. You can adjust measurements to suit your taste. I used more graham cracker crumbs than cookies. 
Combine cookies and pecans in a food processor until finely ground.
Mix graham cracker crumbs, cookie mixture, melted butter and sugar with a fork, just until combined.
Transfer crumb mixture to a springform pan. Press crust firmly onto the bottom, and about 1 inch up the sides of the pan.
Now for the cheesecake.
 Be sure your cream cheese has been sitting out for at least an hour to get nice and soft so your cheesecake will not be lumpy! Beat softened cream cheese until creamy, about 3 minutes.

Add pumpkin, sugar, eggs, sour cream and spices and mix just until blended. Add flour and vanilla and continue to mix until well blended, stopping to scrape sides and bottom.

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 on my mixer. Oh well, it still tasted good!
{I did not follow this recipes directions for baking the cheesecake. After reading reviews I chose to bake using the water bath.}
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 in the oven while it cools. Place on cooling rack. Once the cake is completely cooled, remove outer edge of the springform pan. 

Serve with a dollop of whipped cream and a drizzle of caramel sauce.
 I hope you’ll include this dessert in your Thanksgiving spread. You’ll be happy you did!

Paula Deen’s Pumpkin Cheesecake recipe

{Remember, I did not follow this recipe’s directions for baking the cheesecake. I baked using a water bath.

Graham/Ginger Snap Crust
1 cup graham cracker crumbs
10-12 ginger snap cookies
1/2 cup pecans
1/2 stick melted butter
1-2 Tbsp sugar

In a food processor, process ginger snaps and until finely ground. In a bowl, mix graham cracker crumbs, cookie and nut crumbs, butter, and sugar with a fork until combined. Transfer to springform pan. Press into the bottom, and about 1 inch up the sides of the pan.



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