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November 22, 2006
Thanksgiving Recipes: Pumpkin Cheesecake
Crust:
1 small package of gingersnap cookies
1/4 cup of sugar
1 1/2 sticks of butter, melted
Filling:
3 - 8 ounce packages of cream cheese, softened
1 can of mashed pumpkin or 1 and 3/4 cups of freshly mashed pumpkin
1 cup of ricotta cheese
1 cup of natural brown sugar
4 eggs
1 teaspoon of pumpkin pie spice
1 cup of flour
Preheat oven to 325 F. This is very important! The oven must be preheated!
Crush ginger snaps and mix with sugar and melted butter to form crust. Press into a spring form pan that has been well sprayed with non-stick spray. Set aside.
Cream together cream cheese, pumpkin, sugar, ricotta and eggs until well blended. Mix in pumpkin pie spice and flour until blended. Pour into prepared crust.
Wrap the bottom of your spring form pan securely in aluminum foil and set cheesecake on a baking dish or baking sheet. Pour warm water into the dish or pan being careful not to get any water on the cake itself.
Bake for 1 hour. Turn oven off and open oven door to broil position and let the cake sit for 1 more hour. Chill in the refrigerator for at least 8 hours.
Enjoy!
Posted by Dianne at November 22, 2006 7:27 PM
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