Recipes: Harvest Pumpkin Cheesecake

May 9, 2007

 

Flickr Photo Credit: Tracy Hunter

I found this one in a recipe book from the Philadelphia cream cheese folks. Pumpkin and cheesecake in one recipe? Doesn’t get much better than that.

It looks delicious and I can’t wait to try it out this next holiday season.

1 cup gingersnap crumbs, 1/2 cup finely chopped pecans, 3 tbspn margarine, melted.

Combine crumbs, nuts and margarine. Then press into the bottom of a nine inch springform pan.

1 8 ounce pkg of cream cheese, 1/4 cup sugar, 1/2 tsp vanilla, 1 egg. Combine softened cream cheese, sugar and vanilla, mixing with an electric mixer. When well blended, mix in egg as well. Pour over the crust.

1 16-ounce can of pumpkin, 2/3 cup (5 1/3 fl. oz. can) evaporated milk (I make my own evaporated milk), 1/2 cup sugar, 2 eggs, 1tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, dash of salt. Combine these remaining  ingredients and mix well. Carefully pour over cream cheese mixture. Bake at 325 degrees F, 1 hour and 30-35 minutes or until set. Loosen cake from the rim of the pan. Cool, remove rim, and chill.