First off, I’ve become recently obsessed with all things pumpkin…all baked goods at least. So, when I saw the seasonal Betty Crocker recipe booklet in the grocery checkout with a delicious cover photo of pumpkin cheesecake, I immediately knew it had to be dessert for thanksgiving. Fortunately, some friends of ours have been organizing a practice thanksgiving for a couple years now where we can tryout recipes and get our rookie mistakes out of the way to prepare us for the official holiday meal. So I had the chance to make it in advance to get out all the kinks. Well, there wasn’t really any. It was incredibly good…I mean, at 434 calories a slice, how could it not be?
2 cups Cinnamon graham cracker crumbs (32 squares)
1/2 cup butter melted
2 8oz packages of cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
5 eggs
1 can Pumpkin (15 oz)
3/4 cup whipping cream
2/3 cup sugar
1/2 teaspoon ground cinnamon (I put more like 1 1/2 teaspoons)
1/8 teaspoon salt
1. Heat oven to 300. Spray 9-inch springform pan. In a small bowl mix graham crumbs and butter. Press into bottom of pan and bake for 15 minutes.
2. In a large bowl beat cream cheese, 1/2 cup of sugar and vanilla until smooth. Beat in 2 of the eggs. Spread over crust. In another large bowl mix pumpkin, whipping cream, 2/3 cup sugar, cinnamon, salt and remaining eggs until blended. Carefully spoon over cheesecake layer.
3. Bake 2 hours. The center should jiggle some when the pan is moved. Cool and refrigerate over night with side of pan still attached. Add whipped cream to the top and a little sprinkle of cinnamon!
The Recipe did originally call for Toffee bits in the cheesecake part of the pie and also sprinkled on top. I don’t love toffee and it seemed like a rich enough dessert as is (I was right), so I excluded the toffee bits.
I’m also baking my first Turkey this year and making gravy and mashed potatoes…and hosting! So today I’m cleaning and hoping my turkey is thawing quick enough. I feel like a real adult. 😉
What treats are you making this year?