I look forward to the Holidays. Holidays mean having time off to catch up with friends and family, eat good food and laugh. This year I made a pumpkin pie cheesecake for Thanksgiving. I’m not a pumpkin fan so I thought it would but a nice alternative but still festive.
Pumpkin Pie Cheesecake with a Ginger Snap Crust
For the Crust
o 1 1/4 cups ginger snap cookies
o 1/2 cup brown sugar & a pinch of cinnamon and nutmeg
o 4 tablespoons of melted butter
For the Filling
o 4 packages (8 ounces each) bar cream cheese, very soft
o 1 1/4 cups sugar
o 3 tablespoons all-purpose flour
o 1 cup canned pumpkin puree (2 cups for stronger flavour)
o 1 tablespoon cinnamon
o 1 teaspoon nutmeg
o 1 teaspoon of allspice
o 1 tablespoon vanilla extract
o 1 teaspoon coconut extract
o 1/2 teaspoon salt
o 4 large eggs, room temperature
1. Preheat oven to 350 degrees
2. Make the crust: In a medium bowl, mix gingersnap crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix) add vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Remove a cup of the batter and put aside for decoration then add pumpkin puree and spices.
5. Pour the white cheesecake batter into the orange cheese cake batter and use a knife to make swirls.
6. Transfer to oven; reduce oven heat to 300 degrees. Bake 55 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
7. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.