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! 🙂