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.
Pumpkin Cheesecake
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.
3 comments:
This sounds wonderful and seasonally decadent. I hope you all are well and enjoying the cooler fall weather.Have a good evening. Blessings...Mary
no calorie counts = wise choice. :)
this is a great birthday cake for your mama--very nice!
Oh my ... that looks delicious!
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