Pumpkin Cheesecake

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So, I am not the world’s biggest fan of cheesecake, so I thought this was fine. John gave it a 10 (and my picky dad said it was near perfection), so I would think it would average out around a 9? Anyway, the recipe came from Rebecca, but I tweaked it on a few ingredients, and below is what I did. I also put a cinnamon ginger cream on half of this, and a maple cream on the other. We put salted caramel and candied pecans on it as well. And by “we” I mean me, of course.

 

Crust:

12 oz. gingersnaps, crushed

8 Tbs. butter

Filling:

4 packages of 8 oz. cream cheese (it must be Philadelphia and full fat)

1 1/2 cup brown sugar

4 eggs

1 1/8 cup pumpkin (I was generous with this)

1/2 cup evaporated milk

2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. cloves

1/4 tsp. allspice

1/2 cup sour cream

1 Tbs. vanilla

4 Tbs. flour

 

Put the crust in at 350 for about 5 minutes and then pour in the filling. Bake it at 350 for 1 hour, and then leave it in the oven for 2 more hours. Cool and put in fridge for at least 18 hours. Oh, and this cracked and was hideous, but it looks beautiful because we slathered it in cream.

Comments

  1. thejohnmfamilyOctober 31, 2021 at 7:09 PM

    If you cook this in a water bath at 325 or 350 or whatever my other recipes say, it needs at least an hour and 5 minutes. Mine cooked an hour, sat for an hour in the oven with it cracked open, and it wasn't entirely done to my liking.

    ReplyDelete

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