Pumpkin Cheesecake for the Holidays

I love this time of year for lots of reasons but the holiday food has to be one of the biggest reasons of all. When I was a kid mom would always make tons of fudge and little Zuchini breads and jams and stuff for Christmas baskets for her brothers and sisters. Getting a Christmas basket from my mom was like hitting the mother-lode. Along the years I have compiled a stack of recipes that I have used. One of my favorites is a pumpkin cheesecake recipe I got from a girl I worked with at my friends bakery. I feel ok about sharing this recipe because it wasn’t from the bakery but from the girl that worked there. So not to worry Audra this one isn’t one of yours that I’m sharing.

By the way if any of you are in the Newport Rhode Island area, you have to visit the Madhatter Bakery. The owners name is Audra Lalli and her cakes rock. She has won so many awards for her cakes and goodies. Ive never seen someone so talented as her when it comes to cake decorating. Anyway this recipe is awesome and every time Ive made it gets great reviews. Enjoy and Merry Christmas!

Pumpkin Cheesecake

24 oz Cream Cheese

1 cup Sugar

1/2 cup Light Brown Sugar

3  lg Eggs

15 oz can Pumkin

1/4 cup Heavy Cream

1 Tbsp Vanilla

1 tsp Cinnamon

1 tsp Ground Ginger

1/2 tsp Nutmeg

For this recipe I use a graham cracker crust. Which is pack and a half of crushed graham crackers, 1 stick of melted butter and 1/4 cup sugar. Mix this together and press it  at the base of a 9 inch spring form pan. Then put foil on the outside bottom of the pan because the butter always seeps through and will make a mess of your oven. Pre-heat the oven to 350. Cream together the cheese and sugar. Then add cream, eggs and vanilla. Mix lightly. Then either fold in or mix lightly the pumpkin and spices. Pour this into the pan and bake until the middle doesn’t jiggle too much. Don’t over cook it or the center will crack. If it does crack, don’t worry just cover it with chocolate ganache or whipped cream. Enjoy.

 

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