Sunday, November 6, 2011
It was my Mothers birthday, so of course I had to make cake. And I did. I have been wanting to make cheesecake for a long time. Pumpkin is always fetching to me this time of year- why not?
No calorie counts for this one.
Adapted from this recipe at spreadphilly.com
4 - 8 ounce packages of cream cheese, room temp
4 eggs, room temp
1 cup sugar
15 ounces canned pumpkin
1 tablespoon pupmin pie spice
1 teaspoon vanilla
2 cups finely crushed ginger snaps
1/4 cup butter, melted
Preheat oven to 350F.
Mix crumbs and melted butter right in the 9inch springform pan. Press down and up the sides a little all around. Bake in oven for about five minutes. Set aside to cool.
In a large bowl beat cream cheese and sugar. Add in pumpkin, pumpkin pie spice and vanilla. Once combined add eggs, one at a time. Pour into prepared crust and bake for one to one and a half hours. Remove when center is still a bit jiggly.