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Pumpkin Cheesecake – perfect for the holidays!

November 24, 2008

It’s time for holiday recipes – please try my favorite Pumpkin Cheesecake Recipe – see the variations.

Cheese Cake

Crust:

1 cup ginger snaps, pecans or nuts of choice, more if you like thicker crust – I like thick crust

¼ cup melted butter

¼ cup sugar

½ teas cinnamon

½ teas nutmeg

I sometimes add ground ginger

In food processor to chop nuts, add remaining ingredients, pulsing to combine. Press into bottom of 9″ springform pan and up sides an inch. Chill. Note I sometimes prebake crust about 10 minutes at 325. It brings out the flavor of the nuts.

Preheat oven to 325

Filling:

4 eggs, separated

1 cup sugar

¼ teas salt

1 lb cream cheese, softened

1 teas vanilla

Topping:

1 cup sour cream

2 Tbl sugar

1 teas vanilla

  1. Beat egg whites with ¼ cup sugar until stiff. Set aside.
  2. Beat the yolks until thick. Add the remaining ¾ cup Sugar and the salt.
  3. Stir in bit by bit the cream cheese. Beat until smooth.
  4. Fold in the egg whites. Spoon in to pan.
  5. Bake approx 45 minutes until just about set.
  6. Mix topping ingredients together. Spread over cheese cake and return to oven for approx 20 minutes. I sprinkle with cinnamon or ginger.
  7. Cool then chill at least over night!

Variations:

Change the type of nut for the crust.

Lemon- Ginger: add zest & juice of one lemon, plus 1 teas ground ginger. I also add crystallized ginger to the crust.

Pumpkin: add 1 can pumpkin puree plus 1 ½ teas cinnamon, 1 teas ginger, ½ teas nutmeg, ¼ teas ground cloves. I use ginger snap – pecan crust.

You could also make chocolate by adding dutch process cocoa to filling.

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