01 December 2010

pumpkin cheesecake

16 oz cream cheese, soft
1/2 c sugar
1 t vanilla
      Beat til smooth.
2 eggs
      Add one. Blend in. Add the other. Blend in.
1 graham cracker crust (9 inch size)
      Spread 1 1/2 c on bottom of crust.
1/2 c pumpkin puree
1/2 t cinnamon
pinches cloves, nutmeg, ginger, cardamom (use any or all)
      Add pumpkin and spices to cheesecake mixture. Pour as a second layer into pie shell. Set pie in a pan of water and bake at 325* for 40-55 min until golden and center is almost set. Cool and refrigerate.

Top with whipped cream made of ginger, powdered sugar and heavy whipping cream.

Thank you for inviting us to celebrate Thanksgiving with you, dear Stepanians! We love you! 

The recipe is my version of the one found here.


Liz said...

Rachel made it the following night - no water bath - and with more pumpkin (1c.) as you had suggested. A huge success! Love you!

Momma S said...

Anna - would you recommend these changes? Thanks for sharing!

Anna Beth said...

I can't think of any reason for the water bath except to keep it from cracking maybe? And to heat it evenly??? It's probably more trouble than it's worth to put it in water. So go with Rachel's way!

And I think, sure! Use more pumpkin! You'll probably have some leftover that won't fit in the pan and you can make a little sample for yourself that way, too :)