this is a little late, but I promised it was coming so here goes... we had a thanksgiving potluck at work a couple weeks back, and I decided to try making a pumpkin cheesecake. once again i combined a couple of recipes, and it turned out quite well :)
gingersnap crust
the idea of a gingersnap crust sounded delicious, so I took the crust recipe from http://allrecipes.com/Recipe/Pumpkin-Cheesecake-in-a-Gingersnap-Crust/Detail.aspx. Instead of ground hazelnuts, I used pecans, and I stuck it in the oven to bake for about 5 minutes before proceeding with the rest of the recipe.
filling
For the rest of the recipe, I used the double layer pumpkin cheesecake recipe here: http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx . I made a few modifications based on recommendations by readers:
- I increased it to 3 pkgs of cream cheese
- I used most of a can of pumpkin puree ( i think it was 12-14 oz?)
- I added more ground cinnamon and more nutmeg
- I folded in 1/2 cup sour cream after blending in the eggs
Here's the cheesecake just prior to putting it in the oven I baked it for 1 hr in a water bath then left the door open for another hr, though it didn't prevent all the cracks:
whipped topping
The cracks didn't really matter though, because I covered it up with some yummy whipped cream (+ sour cream) topping. I followed this recipe exactly: http://allrecipes.com/Recipe/Easy-Whipped-Cream/Detail.aspx
I can't say for sure how it turned out, but at our potluck, when I went to check out the desserts, all the other desserts were virtually untouched but there was only one small sliver of my cheesecake left. So... it sounds like it was a hit! I had several requests to make this again the next day as well... :)
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