Sunday, December 19, 2010

Best Pumpkin Cheesecake EVER!!!

I love pumpkin pie and I love cheesecake, so what could be better than putting them both together? I was so excited when I found this recipe for pumpkin cheesecake. It is truly delicious. In fact, it is so wonderful that my husband (who won't eat pumpkin pie) is thoroughly enjoying this pie.

Here is the recipe:

2 cups of finely crushed pecan shortbread cookies (Pecan Sandies)
1 tablespoon of all-purpose flour
3 tablespoons of melted butter

12 ounces of softened cream cheese
1 cup of sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons of all-purpose flour
1 tablespoon of milk (I use soy milk)
1 teaspoon of ground cinnamon
1/4 teaspoon each of ground ginger, nutmeg, and cloves
3 eggs, lightly beaten

Here we go...

First you have to make the pie crust. I, sadly, purchased my pie crust this time because I was making three pies and I wanted to speed up the process. Thank you pies of course for our neighbors and my husbands friend who worked so hard on our new floor. Here is what you need to do to make the actual pie crusts. In a bowl, mix butter, flour, and cookie crumbs. Push the mixture into a pie plate. Bake at 350 degrees for 8 - 11 minutes or until lightly browned. Cool on a wire rack.

For the filling, let's start with an amazing mixer!

Next, you will need to add the cream cheese and sugar and beat until smooth. 

Now, beat in the pumpkin, flour, milk, and spices. Next, you need to add the eggs and beat on low speed until just combined and then pour into the crust.

Now, bake at 350 degrees for about 45 minutes or until the center of the pie looks almost set.

When the pie is finished cooking cool on a wire rack for about 1 hour and then place in the refidgerater for 4 hours.

Then enjoy! 

1 comment:

  1. Those look really good! I've only made cheesecake once, and I think maybe I left it in a little too long, as it had some cracks in it?