Wednesday, October 24, 2012

Pumpkin Cheesecake

Need I say more???









I LOVE you pumpkin food!!!!  Does it get any better than pumpkin cheesecake????  HECK NO FRIENDS!

I've made one of these the last 3 years in a row for an October tradition, Canadian Thanksgiving.  This year, mine was a little burny in the crust, but still soooooo delish.

Recipe found here:


What You Need:
 
38  NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4  cup  finely chopped PLANTERS Pecans
1/4  cup  butter or margarine, melted
4  pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1  cup  sugar
1  can  (15 oz.) pumpkin
1  Tbsp.  pumpkin pie spice
1  tsp.  vanilla
4   eggs
 
Make It:
 
HEAT oven to 325°F.
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. 
REFRIDGERATE cheesecake 4 hours.
 


That's it!  It's actually much easier than one would think.  A word of advice: make sure your cream cheese is softened before making this!!!  I made that mistake last year, and it was not the best.  Also, don't be frightened by the "almost" set center when taking it out of the oven.  This was the mistake I made this year! 

I arranged whole pecans on top about half way through baking to make it super pretty. :)

Enjoy!


11 comments:

  1. OH MY..YUM!!! And pecans??! I would probably want to eat the entire thing!

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  2. I bet that tasted (and smelled) as great as it looked!

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  3. You had me at pumkin! Sounds so good!! Thanks so much for stopping by my blog! Looking forward to following you!

    Kristine from The Foley Fam {unedited} Blog

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  4. OMG I have to make this pie/cake this weekend! How perfect for fall. Maybe even my thanksgiving pie (besides my bouron walnut pecan pie of course)!

    Thanks for the recipe!

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  5. Thanks for following ModaMama! I'm following you right back :)

    Sincerely,
    Joanna
    www.ModaMamaBlog.com

    ReplyDelete
  6. Confession: I've never had anything pumpkin spiced in my life. Yes. It's true. This Halloween, pumpkin thing is still not big here in Sweden. It's funny, reading this recipe I can't even imagine what it would taste like. I love cheesecake though!

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    Replies
    1. ummmmm Linn.... we are not friends anymore. I'm totally kidding obviously!!!! But really girl, you have GOT to get on that. It will change your life.
      Oh my goodness never had pumpkin pie...

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  7. It looks really good. Only if I like pumpkin..

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  8. oh my goodness. this pie looks so rich and delicious!

    Thanks!

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  9. I have been craving cheesecake for weeks. And this looks UH-Mazing.

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  10. Oh, wow! This looks so good. My mother in law makes a really great pumpkin chiffon cake. I need to get the recipe from her, although I think it is one of those top secret family recipes that I'll have to pinky swear on my life not to share. Kinda tough because I'm a blogger and sharing is what I do. LOL!

    P.S. Send me a slice of that cheesecake, will ya?!!

    ReplyDelete

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