Pumpkin Cheesecake

 

I wanted to try a pumpkin cheesecake ever since I tried it few years ago.  It was a store bought frozen kind and it was so good, the memory just stick with me.  I actually prefer the duo version where there was part white and part pumpkin cheesecake.  However, it sort of ended out this way.

You can use graham crackers instead of ginger snap cookies if you like.  Omit the nuts if you prefer. 

Look at my crack cheesecake!!!  This was my first cheesecake and it cracked badly.  Note to self, never offer to bring a whole cheesecake for a party or potluck because you never know how it would turn out.  If you have great tips on baking a non-crack cheesecake, feel free to share with this cheesecake amateur here.  :-)

Recipe adapted from Kraft Foods with slight modification.

Make an 8-inch cheesecake:

Ingredients:

• 19 ginger snaps
• 1/8 cup walnuts  (1/8 cup is half of 1/4 cup)
• 2 Tbsp. butter, melted
• 2 pkg. (8oz. each) cream cheese, softened
• 1/2 cup white sugar
• 1 cup (7.5 oz.) can pumpkin
• 1/2 tsp. pure vanilla extract
• 1/2 tsp. cinnamon powder
• 1/4 tsp. ground nutmeg
• 2 large eggs

Method:

1.  Preheat oven to 325'F.

2.  In a food processor, add in ginger snaps and walnuts, process until fine.  Pour in the melted butter and pulse a few times to mix.  Pour into a 8-inch springform pan and press at the bottom of the springform pan evenly.

3.  In a large bowl, beat together softened cream cheese and sugar until well blended.  Add in pumpkin, spices and vanilla, beat well.  Lastly, add eggs, one at a time and beat until blended.  Pour into prepared crust.

4.  Lined a baking sheet with aluminum foil and place under the cheesecake to catch any drip.  Bake for 45-55 minutes or until center is almost set.  ( I baked mine for 60 minutes and my cheesecake cracked, my friend told me I might be over baked, so if you are making this, check your cheesecake at 45 minutes, 50 mins. and so on) How to know if the cheesecake is done?  You gently shake the pan, if the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly.  Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

5.  Loosen cake from rim of pan, cool before removing rim.  Refrigerate at least 3 hours before serving.