I saw a recipe in my local paper The Journal News the other day and it looked fabulous. It was for a Pumpkin Cheesecake. This time of year anything made with pumpkin gets me excited. I love the taste of pumpkin! Pumpkin and butternut are my favorite.
The recipe is adapted from a country singer Trish, that's all I remember about her. I did change a few things in the recipe, but I don't think that it would make that much of a difference. She used pecans and I used walnuts (its's what I had in the house) and I added a hint of orange zest...because I like it. Otherwise, everything else is pretty much as Trish said to make it.
20 gingersnap cookies crushed
1/2 cup pecans, chopped fine
1/2 stick unsalted butter melted
mix all together and line the bottom of a 9" spring form pan and bake in a 350 preheated oven for 8 - 10 minutes. Let cool.
With an electric mixer,
Beat 16 ozs of cream cheese with 1/2 cup sugar .
Add 1 tsp vanilla.
Add 3 eggs, adding each egg, one at a time.
Mix well.
Reserve one cup of the mixture. Cover and refrigerate for 15 minutes.
To the cheese mixture add 1 cup of pumpkin puree
1/4 cup of sugar
1 tsp cinnamon
1/4 tsp nutmeg
*orange zest
taste it and see if you want to add some more cinnamon or nutmeg. I did!
Take your mixture out of the refrigerator and only using half of the reserved mixture drop spoonfuls into the bottom of your pan. Now put your pumpkin mixture on top. Now spoon the remaining cheese mixture onto of the pumpkin mixture. Using a butter knife swirl through the top and make a marble design.
Bake at 350 for 50 - 60 minutes.
Trish didn't say to bake the cheesecake in a water bath, but I went ahead and did that anyway. I can't wait to take a bite of this one!
Happy Thanksgiving!
xoxoxo
Buon Appetito
Lorraine
The recipe is adapted from a country singer Trish, that's all I remember about her. I did change a few things in the recipe, but I don't think that it would make that much of a difference. She used pecans and I used walnuts (its's what I had in the house) and I added a hint of orange zest...because I like it. Otherwise, everything else is pretty much as Trish said to make it.
20 gingersnap cookies crushed
1/2 cup pecans, chopped fine
1/2 stick unsalted butter melted
mix all together and line the bottom of a 9" spring form pan and bake in a 350 preheated oven for 8 - 10 minutes. Let cool.
With an electric mixer,
Beat 16 ozs of cream cheese with 1/2 cup sugar .
Add 1 tsp vanilla.
Add 3 eggs, adding each egg, one at a time.
Mix well.
Reserve one cup of the mixture. Cover and refrigerate for 15 minutes.
To the cheese mixture add 1 cup of pumpkin puree
1/4 cup of sugar
1 tsp cinnamon
1/4 tsp nutmeg
*orange zest
taste it and see if you want to add some more cinnamon or nutmeg. I did!
Take your mixture out of the refrigerator and only using half of the reserved mixture drop spoonfuls into the bottom of your pan. Now put your pumpkin mixture on top. Now spoon the remaining cheese mixture onto of the pumpkin mixture. Using a butter knife swirl through the top and make a marble design.
Bake at 350 for 50 - 60 minutes.
Trish didn't say to bake the cheesecake in a water bath, but I went ahead and did that anyway. I can't wait to take a bite of this one!
Happy Thanksgiving!
xoxoxo
Buon Appetito
Lorraine
