top of page

Thanksgiving Turkey Dinner – Pumpkin Cheescake

Pumpkin Cheesecake with Topping

Thoughts of making “real” cheesecake can be intimidating. My motto about most such things is “You never know until you try.” The secret is following the recipe to a T. Make this a day ahead of time and do not rush the process. Even if the top cracks, meaning it’s not perfect, it will taste terrific. Cover it with the topping and enjoy the raves.

 

Servings: 12     Preparation Time: 30-45 minutes Baking time: 45 minutes    Cooling time total: 7 hours

See my Thanksgiving Turkey Menu below and watch for more of these recipes​.




Ingredients for the crust 1 1/4 cups graham-cracker crumbs   (from 10 whole crackers) 1/4 cup sugar 4 tablespoons unsalted butter, melted

Ingredients for the cake 4 packages (8 ounces each) bar cream cheese, ​  very soft 1 1/4 cups sugar 3 tablespoons all-purpose flour 1 cup canned pumpkin puree 2 tablespoons pumpkin-pie spice 1 tablespoon vanilla extract 1/2 teaspoon salt 4 large eggs, room temperature

Ingredients for topping (if desired) 1 cup sour cream 2 tablespoons sugar 1 teaspoon vanilla                         

Directions for the cake 1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. 2. To make the crust, pulse graham crackers in a food processor until finely ground. In a medium bowl, mix crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. Let cool. 3. While the crust is cooling, make the filling. With an electric mixer, beat cream cheese and sugar on low speed until smooth. Mix in flour (do not over mix). Add pumpkin puree, pie spice, vanilla, and salt and mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. 4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening). 5. Remove from oven; cool completely on wire rack. Cover with plastic wrap, not touching the cake. Refrigerate until firm, at least 4 hours. ​6. Unmold by loosening cheesecake from sides of pan using a small knife or offset spatula.  Place on serving plate and remove pan collar. Directions for the topping After the cheesecake is chilled, mix the topping ingredients. Carefully spread it over cheesecake. Refrigerate at least another hour until chilled. Keep in refrigerator until serving time. 

​I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments. Good cooking to you, and Happy Thanksgiving! ​Linda ​​​​​Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

1 view0 comments

Recent Posts

See All

Layered Bean and Beet Salad

This layered salad shows off well in a clear glass bowl. It’s a dish that consistently showed up at our family potlucks. It’s still just as delicious and popular as it was back in the day. Servings: 8

Comentários


bottom of page