Thursday, October 28, 2010
Cheesy yet elegant!
Invariably I am searching for unique treats for my family for Halloween (the kids are in college...candy no longer cuts it!) or for family and guests on Thanksgiving (pumpkin pie is great, but something out of the ordinary is called for now!)...
I spotted a recipe "a la" spreadphilly.com for spiced pumpkin cheesecake:
Makes 16 servings.
38 Nabisco ginger snaps (finely crushed)
1/4 cup finely chopped pecans
1/4 cup butter, melted
4 pkgs (8 oz. each) Philadelphia cream cheese , softened
1 can (15 oz. pumpkin)
1 cup sugar
1 Tablespoon pumpkin pie spice (I recommend allspice as substitute)
1 tsp. vanilla
1 cup thawed Cool Whip whipped topping
1/2 tsp nutmeg
Preheat oven t 325 degrees F.
Mix crumbs, nuts and butter and press onto bottom and one inch up side of 9-inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla and mix well. Add eggs, one at a time, mixing after each just until blended. Pour mixture into crust.
Bake one hour and 20 minutes to one hour and 30 minutes or until center is almost set. Loosen cake from rim of pan and cool before removing rim. Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg!
Preparation time = 15 minutes! Amazing and yet so simple! :D