Kick Ass Pumpkin Cheesecake - A New Take on a Thanksgiving Classic!
Prep time: 
Cook time: 
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Ingredients
  • For the Crust:
  • One Dozen Harvest Cookies found here (or one box of ginger snaps)
  • ½ Cup Butter
  • ⅓ Cup Chopped Pecans (Optional)
  • For the Cheesecake (This recipe originally appeared http://www.chewoutloud.com/2016/10/31/new-york-style-pumpkin-cheesecake/):
  • 4 (8 oz) pkgs cream cheese, room temp
  • 1¾ Cups White Sugar
  • 3 Eggs
  • 1 15 oz. Can Pumpkin Puree
  • 1 Cup Heavy Whipping Cream (More for Garnish)
  • 2 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 tsp Ginger
  • ½ tsp Nutmeg
  • ½ tsp Allspice
  • ¼ tsp Cloves
Instructions
  1. Preheat oven to 350, with rack in center.
  2. Crush all Cookies until they are fine crumbs. (I generally get a kick out of beating them with a rolling pin while in a plastic bag -- but of course you can use a food processor if you want. Lol.)
  3. Melt Butter.
  4. Combine Butter and Cookie Crumbs (and Pecans, if using) in a bowl until the Crumbs are coated.
  5. Press crust mixture into the bottom of a springform pan and bake for 10 minutes. Cool.
  6. Increase Oven temperature to 425.
  7. Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
  8. Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
  9. Bake cake for 45-90 minutes. (It could be my oven that makes this such a wide time frame, but the best thing to do is to watch it closely.)
  10. Cool for at least an hour. (If you can then stick it in the fridge for ½-1 hour, that will make it even better.)
  11. Gently run a thin knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
Recipe by at https://www.thehungrydater.com/pumpkin-cheesecake/