I'm not sure how any of this came to be traditional Thanksgiving fare considering the pilgrims likely had venison, fish, and walnuts for their first celebration. (Aren't we glad that meal changed?) But I do know that Thanksgiving food now is really the best meal of the year.
As much as I love my pumpkin pie on the holiday, today I am putting a little twist on the traditional pumpkin dessert for Thanksgiving. I've had pumpkin cheesecake before but this recipe (adapted from Taste of Home) really takes the basic dessert to a whole other world. It consists of three layers of filling over a gingersnap crust. Then before serving it, the cheesecake is topped with a caramel drizzle, dollop of whipped cream, and sprinkle of cinnamon. I can't even explain how delicious and fancy this dessert is.
I'm excited to be joining in with another group of fantastic bloggers today who are helping you to put the finishing touches on your Thanksgiving foods, table, and decor. Get ready to be inspired! All their links appear at the end of this post.
Now, on to today's recipe....
THE ULTIMATE PUMPKIN CHEESECAKE
1 cup crushed gingersnaps (about 20 cookies)
1/4 cup butter, melted
4 - 8 ounces packages of cream cheese, softened
1 1/2 cups sugar, divided
2 Tablespoons cornstarch
1 cup pumpkin
1 1/2 teaspoons nutmeg
2 teaspoons vanilla
2 teaspoons cinnamon
Grease a 9 inch spring form pan and place on a double thickness of heavy duty foil. Wrap the foil around the pan.
Use a rolling pin to crush about 20 gingersnaps for the crust. Combine the crumbs and butter and then press them into the pan. Place the spring form pan on a baking sheet and bake it at 350 degrees for 8 to 10 minutes.
Using a mixer, beat one package of cream cheese, 1/2 cup of the sugar and the cornstarch until it is smooth, about 2 minutes. Beat in the remaining cream cheese one at a time until the mixture is smooth. Add the remaining cup of sugar and vanilla. Then add the four eggs and beat on low just until combined.
Place 2 cups of the filling in a bowl. Stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup of this filling and set it aside in another bowl.
Pour remaining pumpkin filling over the crust. Top that with the plain filling. Then drop the reserved pumpkin filling by spoonfulls over the cheesecake. Cut through it into the plain filling with a knife to swirl.
Place the spring form pan into a large baking dish. Add 1 inch of hot water to the larger pan. Bake the cheesecake at 350 for 55 to 65 minutes until the center is set and the top appears dull.
Cool the cheesecake on a wire rack for 10 minutes. Run a knife around the edge to loosen it from the pan. Cool one hour longer. Refrigerate overnight.
This cheesecake really is not as difficult to put together as it sounds. But if you'd like to make the steps a little easier, feel free to mix the pumpkin ingredients into the entire cream cheese mixture and avoid making the three different layers. Aside from that, the recipe is really easy.
So, will you sit down and enjoy a bite of this decadent pumpkin cheesecake with me?
And now I'd love for you to take a moment and visit some more of these fabulous Thanksgiving ideas. Have fun looking for a little inspiration!
MONDAYS: Cedar Hill Farmhouse Love Grows Wild Cupcakes & Crinoline Home Stories A to Z Elizabeth Joan Designs Sand and Sisal Kleinworth & Co. Coastal Charm
TUESDAYS: Mabey She Made It A Bowl Full of Lemons Not Just A Housewife Elizabeth and Co. Upcycled Treasures
THURSDAYS: Bloom Designs The Charm of Home French Country Cottage Redoux Interiors Craftberry Bush Chic California
FRIDAYS: Miss Mustard Seed Thirty Handmade Days Liz Marie Shaken Together The Shabby Nest The Girl Creative The Crafted Sparrow Coffee with Us 3
SATURDAY: Pink When
SATURDAY: Pink When
SUNDAYS: DIY Showofff Dwellings By Stephanie Lynn Uncommon Designs Finding Silver Pennies Hawthorn and Main