Today I’m going to share with you a really yummy recipe for a traditional Thanksgiving dessert kicked up a notch!
Okay, back to the dessert! Last year for Thanksgiving, I decided to ditch the traditional pumpkin pie and try something new. Something a little more decadent, a little richer and a lot yummier. Pumpkin Pie Cheesecake! It was fantastic!
One thing I didn’t mention about myself is that I love to cook. Over the years I’ve learned which recipes I like, which I don’t and which I need to modify. Oftentimes my cooking now is a recipe {or combined recipes} modified to suit my likes. That is the case with this dessert also! I combined a couple different recipes to make my own crust. For the cheesecake I used Paula Deen’s Pumpkin Cheesecake recipe.
Add pumpkin, sugar, eggs, sour cream and spices and mix just until blended. Add flour and vanilla and continue to mix until well blended, stopping to scrape sides and bottom.
Bake for 1 hour 20 minutes. Turn off oven and open oven door, leaving cheesecake in the oven while it cools. Place on cooling rack. Once the cake is completely cooled, remove outer edge of the springform pan.
Serve with a dollop of whipped cream and a drizzle of caramel sauce.
I hope you’ll include this dessert in your Thanksgiving spread. You’ll be happy you did!
{Remember, I did not follow this recipe’s directions for baking the cheesecake. I baked using a water bath.
Graham/Ginger Snap Crust
In a food processor, process ginger snaps and until finely ground. In a bowl, mix graham cracker crumbs, cookie and nut crumbs, butter, and sugar with a fork until combined. Transfer to springform pan. Press into the bottom, and about 1 inch up the sides of the pan.