Tuesday, November 15, 2011

Pumpkin Cheesecake

By Christy

Can you believe that Thanksgiving is next week? The year has really flown by! Originally this was "Bake with Maple Syrup' week but we decided it may be more fun to change things up and feature Thanksgiving inspired desserts as everyone starts compiling their menu for the big day. You all are in luck if you were banking on the maple syrup ingredient because not only does the recipe I am going to share have maple syrup in it, but it is also totally Thanksgiving feast approved!

This is another recipe from a co-worker who raved about how wonderful this Pumpkin Cheesecake was. I had never actually had or tried the recipe but went on good faith that Tyree Schroader knew what she was talking about since she is pretty much the ultimate domestic goddess. I'm not a huge pumpkin pie person so I found it in genius putting a cheesecake twist on a thanksgiving classic.

Baking tip: When serving cheesecake it is very difficult keeping a smooth cut, BUT if you slice it with a sharp knife dipped in hot water, wiped dry before each cut --your piece will come out perfect!

1 1/2 cups Gingersnap crumbs
3 tablespoons melted butter
1/4 cup granulated sugar

3 - 8 ounce packages of cream cheese, softened
1 cup granulated sugar
15 ounce can of pumpkin puree
3 eggs
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 tbsp lemon juice

1 1/2 cup sour cream
1/3 cup maple syrup

Making gingersnap crumbs
Preheat oven to 350. Mix ingredients for crust and press into the bottom of a 9" spring form pan. Beat the cream cheese and sugar in a bowl until light and fluffy. Add eggs one at a time. Once combined add the pumpkin, spices and lemon juice and mix until incorporated, scraping down the sides of the bowl periodically.

Pour the filling into the crust and bake for 50-55 minutes, or until the sides are set but the center is still jiggly. Remove the cheesecake from the oven but leave the oven on.

Making sourcream/maple topping
Mix the sour cream and maple syrup together in a small bowl and carefully spread over the cheesecake. Return the cheesecake to the oven and bake for 15 minutes or until set. Turn the oven off, crack the door open, but leave the cheesecake inside for an additional 20 minutes.

Remove from the oven and cool to room temperature. Cover loosely with plastic wrap and chill overnight in the refrigerator.

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