Pumpkin Cheesecake & a Happy Thanksgiving
By Kim Morgan • Nov 27th, 2008 • Category: Desserts •
I would like to wish everyone a Happy Thanksgiving, blessings to you and your families. I also would like to send special wishes to my family, wish we could be together-sending you my love and a big hug to you all.
This is the first year that I will not be cooking this Holiday dinner. I passed the torch this year to my very capable daughter M, who has the honors. My task is to bring the desserts and the cranberry sauce.
As I have mentioned before, M’s beau is gluten intolerant, so we are having a gluten free Thanksgiving- minus the Crostata’s. Not everyone in the family is a pumpkin fan, so for them- I baked an Apple Crostata and a Cranberry-Apple Crostata, as I just couldn’t decide which one to make and the pastry dough made enough for 2 Crostata’s, and why not!
For the pumpkin cheesecake, a recipe from my sister is the one that I use over and over again. I have made a few changes over the years. First I increased the spices by double, as I like a lot of spice with my pumpkin dishes. I then made a gluten free crust using the “defective” praline macaron shells that I had saved in the freezer. This was in lieu of the graham crackers crust.
If you have never made a cheesecake they are a snap to make and one of the desserts that need to be made ahead of time-perfect for a busy schedule. I topped it off with some freshly whipped cream and sprinkled sugared pecans on top.
I hope you enjoy both desserts- and again warm wishes for a wonderful Thanksgiving to you all!
Pumpkin Cheesecake
Traditional and a Gluten free alternative crust
Filling:
4 8oz packages cream cheese
¼ cup sugar
1 tsp cinnamon
½ tsp ginger
1-15 oz can pumpkin puree
3 large eggs
1 tbsp. vanilla
Crust:
1 cup pecans
1 cup graham cracker crumbs
2 tsps. Sugar
Process the crust ingredients in a food processor, till coarse and crumbly. Add 5 tablespoons melted butter.
Press in a 9″ spring form pan or alternately a 6″ and 4″ spring form pan.
For the filling:
Using a mixer beat the first four ingredients in a large bowl until smooth. Add the pumpkin and beat until well blended, scraping the sides of the bowl. Add the eggs and vanilla and beat until smooth and creamy.
Pour into the crust, set in a water bath one inch high and bake for 1hour 45 minutes for the large cheesecake. Chill overnight.
For the smaller cheesecakes, bake for 1 hour for the 4″ size and 1 hour 20 minutes for the 6″ size.
Gluten free version: In place of the graham crackers I used leftover frozen pecan macaron shells.
Kim Morgan is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently cooking Southern food, one stick of butter at a time.
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I miss your Thanksgiving meals. I remember we would have leftovers for a while, because with any meal (especially Thanksgiving) you cooked for an army. How delicious the desserts look! I love the Menu, it is so cute. The pumplin cheesecake…. oh my God…
It looks so yummy!
I miss you too. I am excited to be seeing you soon, but I want to put in for “taster.” I don’t think M should be subjected to anymore weight gain.
That cheesecake is very pretty and to die for! I love the menu card! So classy and refined! A wonderful meal in sight…
Happy Thanksgiving,
Rosa
What a beautiful cheesecake! Happy Thanksgivng to you! And still thinking about the fruitcake!
This is the first year for quite a few that I’m not making dinner either, feels kinda weird ! The cheesecake is beautiful, and the apple crostata…apple is my absolute favorite! Have a blessed Thanksgiving Kim!
Happy Thanksgiving to you and your loved ones!
Thank you for your gift of friendship!
Happy Thanksgiving! Your cheesecake looks like the perfect dessert to bring for this great family event.
Your Cheescake looks very delicious!
The cheesecake looks wonderful! I love the photo! A gluten free Thanksgiving? How kind of ya’ll to think of M’s beaus dietary issues!
Happy Thanksgiving!
I’m bookmarking this pumpkin cheesecake…sounds fabulous!
That pumpkin cheesecake looks… glorious
That pumpkin cheesecake looks amazing! Happy Thanksgiving!
What beautiful desserts! Hope you had a wonderful Thanksgiving
Kim, here’s to wishing you and your’s a wonderful holiday.
Becky makes a wonderful pumpkin cheesecake. We used to buy it from Pappadeaux, but now she throws down.
I make a toasted pecan, rum infused, cinnamon crema for the topping.
Seems great minds think alike, huh?
What a beautiful Cheesecake. This one, I have to try. Thanks for the recipe. Glad you had a great Thanksgiving. I have just become the designated cook for TG and in a few years, I will pass it on to my daughter. Your apple goodie looks yummy too.
What a very lovely cake. I hope your Thanksgiving was lovely too!
double the spices, eh? absolutely. i used to work at a cafe that sold pumpkin cheesecake from the cheesecake factory, and people would just go batty over it. it never lasted long, and i’ll bet yours disappeared quickly too.
pumpkin cheesecake is one of my specialties…
i sprinkle it with edible gold dust…
the apple crostata looks perfect…
how i despise making crust of any kind
I’ve been meaning to post to you about this for awhile…this looks AWESOME.
Also, you’ve inspired me to make the crostata for Christmas next week for my family! I love crostatas……………:)