As promised, I'm posting some recipes from Thanksgiving. *As a disclaimer, this recipe is by no means healthy, but it is slightly "healthier" than some other versions that may contain up to 32 oz of cream cheese. The pumpkin helps to add volume while still adding needed structure.
I love pumpkin, I enjoy cheesecake a few times a year, and there was no better time to make it than a meal shared with friends. But enough talking on my part - let's get down to why you're looking at this... the food.
Ingredients:
Crust:
1 c. ginger cookie crumbs (ginger snaps)
4 T. melted butter
Filling:
2 (8 oz) packages reduced fat cream cheese, softened
3/4 c. sugar
1 (16oz) can pumpkin
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
Topping:
2 c. sour cream
2 T. sugar
1 tsp vanilla extract
1/2 c. roughly chopped walnuts
1/4 c. real maple syrup
Directions:
First combine crust
First, combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes.
Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5-10 minutes. Cool on rack; chill overnight. Lightly toast walnut and toss in maple syrup. Garnish cake with central mound of nuts.
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| So good and festive. |