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Pumpkin Cheesecake cooling for the freezer.

My readers are going to think this blog has gone from a rug hooking blog to a foodie blog!  I promise I’ll only go foodie occasionally.  After all, what’s a hook in or day of hooking without a good treat or two?! Christmas and Easter are my real foodie times of year.  And Pumpkin Cheesecake is a favourite I don’t bake very often.

Pumpkin Cheesecake

Base:
1 1/4 c. gingersnap crumbs (Grind up gingersnaps in a food processor)
1/4 c. melted butter

Combine and press in bottom of 9″ springform pan.

Filling:
2 pkgs. cream cheese, room temperature
2/3 c. sugar
2 eggs
14 oz. pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt

Mix till smooth.  Pour into pan on top of base and bake at 350 F for 50-60 minutes.  Leave pan in oven and don’t peek.  Cool 1 hour or more in oven, till at room temperature.  This took 3 hours in my oven.

If you open the door and subject the cheesecake to sudden temperature changes, it will crack.  Mine has cracked a bit, because I opened the oven door a couple times to check on it while it was cooling.  But they aren’t deep cracks.  So I’ll just cover them with whipped cream and no one will know the difference! 🙂

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