I am so glad it is finally fall and I can start making fall food, one of my favorite types of food! What better way to kick it off then with Pumpkin Cheesecake.
Ingredients:
1 1/4 cups gingersnap crumbs (25 -30 cookies)
3 tablespoons butter, melted
3 (8 oz) packages cream cheese, softened
1 1/4 cups sugar, divided
1 tablespoon vanilla
6 large eggs, separated
1 (30 oz) can pumpkin pie mix*
2 large eggs
1 cup whipping cream
1 tablespoon powdered sugar
*I have never been a fan of the canned pumpkin pie mix so I just got the canned pumpkin and added all the spices listed on the back for the pumpkin pie recipe.
Directions:
Combine crumbs and butter; press into bottom and 1 inch up sides of a lightly greased 12-inch spring-form pan. Set aside.
Beat cream cheese at medium speed with an electric mixer until smooth; add 1 cup sugar and vanilla, beating until creamy. Stir in 6 egg yolks. Pour 2 1/2 cups mixture into prepared crust; set aside.
Add pumpkin pie mix and 2 eggs to remaining cream cheese mixture, stirring well; set aside.
Beat egg whites at high speed until foamy. Add remaining 1/4 cup sugar. 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold into pumpkin mixture pour over cream cheese mixture in crust.
Bake at 300 degrees for 1 1/2 hours. Turn oven off, and run a knife around edge of cheesecake to loosen. Let stand in oven with door partially open for 1 1/2 hours. Remove sides of pan; cover and chill.
Beat whipping cream and powdered sugar at high speed until soft peaks form; spread on on top of cheesecake. I added some ginger snap crumbs to the top as a garnish.
This turned out great! It does take a bit of time but it is totally worth it. It taste a lot like pumpkin pie and I cannot decide which one I like better? I might have to make both for thanksgiving now?
