Fall dessert

Autumn is by far the most delicious season. I had intended on making my traditional pumpkin cheesecake for Thanksgiving dinner the other weekend, but apparently my springform pan went missing during my move. When I found out that I’d be attending another turkey dinner this weekend, I jumped at the chance to make it now that I bought a new pan. This recipe is pretty fail proof… I’ve made it many times, in many different kitchens and it has always been a hit.

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The crust gets baked twice; once separately to set the crust and once with the filling.

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It is done when firm to the touch.

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Serve with whipping cream or whatever delicious toppings you desire! And enjoy!!

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For the Crust:

Ingredients:

  • 1/4 cup butter or margarine
  • 1 and ¼ cups crushed ginger snaps

Melt butter in a saucepan and stir in the crumbs.

Press into ungreased 9″ x 9″ springform pan.

Bake at 350oC for 10 minutes, on the middle rack in the oven.

For the Filling:

Ingredients:

  • 2 x 250g softened cream cheese
  • 2/3 cup white sugar
  • 2 eggs
  • 398 mL pure pumpkin purée
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger

Beat cream cheese and sugar together well.

Add eggs, one at a time, beating after each addition.

Mix in the pumpkin and spices.

Pour mixture over the crust.

Bake at 350oC for about 50-60 minutes, or until firm.

Chill and serve with whipping cream and chocolate curls.

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