Tuesday, November 18, 2008

Giving Thanks - A pumpkin cheesecake

Last year I made a pumpkin cheesecake instead of the traditional pumpkin pie for our Thanksgiving dinner and I think it was a winner, because I have already received requests to make it again this year!

The pumpkin cheesecake is actually a combination of two classic recipes, the cheesecake and the pumpkin pie with a chocolate crust.
Kelli at There is no place like home is hosting the Giving Thanks week. Please join this celebration with recipes or anything related to Thanksgiving!

You can check my posts from last year here.

Pumpkin cheesecake

For the chocolate crust:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
1 tablespoon cocoa powder
1 teaspoon cinnamon

Preheat oven to 320°F (160°C). Mix all ingredientes and press into the bottom of a 9-inch springform pan. Bake for 10 minutes.

4 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
1 1/2 cups pumpkin puree (or canned pumpkin)
1 teaspoon
1/4 teaspoon ground nutmeg
Dash ground cloves
3 tablespoons flour

1) With an electric mixer, beat cream cheese, sugar, flour and the vanilla until well blended. Add eggs, one at a time, mixing on low speed after each addition. Add pumpkin and mix until smooth. Stir spices into batter.

2) Pour the batter into prepared pan. Bake 55 min. to 65 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cover with another pan or foil so your cheesecake won't crack... Cool before removing rim. Refrigerate at least 4 hours before serving.

I decorate the top of the cheesecake with whipped cream and candied orange.

Source: Kraft foods - Pumpkin swirl cheesecake


Susan said...

Mmmmm . . . looks delicious! I've made a pumpkin cheesecake for a couple of years now for Christmas dessert. My family still won't accept if for Thanksgiving, though! ;)

Tangled Noodle said...

Oooh - this looks sooo good! But I'm committed to making the fruitcake first. Maybe pumpkin for New Year's?

Susan from Food Blogga said...

I love the chocolate crust instead of traditional graham cracker. It must be delicious with the creamy pumpkin cheesecake.

Susie Homemaker said...

I make this also, but use gingersnaps and finely chopped pecans for the crust...this sounds yummy too! I can't get enough pumpkin this time of year! Hubby just brought me home some pumpkin coffee...mmmmmm, with a little shot of whipped cream...can't wait!


Abby said...

Such cute decorations! It's my sister's fave - she had it at her wedding last month!

suzie said...

Wow looks very delicious and well layed out. I definitely have to try making this one. Anyone can try my recipe at http://www.cheesecake-recipes.org/contemp/pumpkin.php

Anonymous said...

i've never had this before. yum!