This is my favorite cheesecake recipe. In my opinion it’s better than Carnegie Deli in New York.

If you’re not a pumpkin person, just do straight cheesecake. For the crust, I prefer Anna's brand of ginger cookies...and YES using real butter.

For the filling, I like to add 1/8 cup of Grand Marnier to the Pumpkin part of the filling.

CRUST
2 cups gingersnap cookie crumbs (about 32)
¼ cup butter or margarine, melted

FILLING
4 packages (8 ounce each) cream cheese, softened
1 ½ cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

1. Heat oven to 300 degrees. Grease 9 inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

2. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan, spread evenly.

3. Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture, mix with wire whisk until smooth. Spoon over mixture in pan.

4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

5. Turn oven off, open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven, place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours.

6. Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator. 16 servings.

I'd love to hear what you think of it.

Happy Thanksgiving

deb

8 comments

  1. Mary Marvella // November 14, 2013 at 12:04 AM  

    Sounds wonderful! YUM! Save me a piece!

  2. Diana Mcc. // November 14, 2013 at 12:58 PM  

    Now I'm hungry!! I'll have to make this pie real soon. Waving from Bend, OR. Nice to see your name on the loop , Deb.

  3. Paisley Kirkpatrick // November 14, 2013 at 1:16 PM  

    Lil Sis - sounds great, but a lot of work. Sometimes it takes time to get those fantastic tastes, though. Hugs!

  4. Beth Trissel // November 14, 2013 at 9:15 PM  

    Wow, scrumptious!

  5. Autumn Jordon // November 15, 2013 at 12:19 AM  

    Oh, yum. I love cheesecake and I love trying recipes that others recommend. Thank you!

  6. Barbara Monajem // November 15, 2013 at 9:35 AM  

    Since I just decided to drastically cut down on eating sweets, I'm not going to read the recipe!! (But I'll save it for future reference, LOL.)

  7. Mary Ricksen // November 15, 2013 at 7:19 PM  

    Yummy!

  8. debjulienne // December 10, 2013 at 10:54 AM  

    This recipe for Cheessecake is great because you can do it as a straight cheesecake or mix with the pumpkin, or even take your favorite jam and drizzle on top to bake in a swirl.