Happy Thanksgiving beautiful people!
This will be the last Thanksgiving recipe for the year. And probably the last pumpkin recipe too. I know, it's really sad. Oh... wait.... there may be one more pumpkin recipe coming up soon, lol! I know most of you already have your pies and/or cookies made for today, but I am really excited about this dessert and I can't wait until next year to share it! (And I have already gotten a jump on next year's recipes!) I don't think pumpkin is an exclusively Halloween or Thanksgiving ingredient, so try this! Maybe include it in your Christmas spread? This is my first cheesecake and let me tell you it is NOT hard!
Ginger Snap Crust
2 C ginger snap crumbs
6 Tbsp butter, melted
1/4 C brown sugar
Mix crumbs and sugar. Pour butter over crumb mixture. Combine. Press into the bottom of a lightly greased, non-stick 10 inch spring form pan.
Pumpkin Cheesecake Filling
3 (8 oz) pkg light cream cheese, room temp
1 (15 oz) can pumpkin puree
1/4 C sour cream
3 eggs plus 1 yolk, beaten
1 1/2 C sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp clove
1/4 sp freshly grated ginger
1/8 tsp freshly grated nutmeg
Beat cream cheese until very soft Beat in pumpkin and sour cream. Add sugar and spices. Thoroughly mix in eggs.
Pour into spring form pan w/ crust.
Bake at 350 deg F for 1 hour- 1 hr 15 min. Until set. Center should be a little wiggly, but not jello-like wiggly.
Cool completely (4 hrs at least, better overnight.) Remove spring form pan ring (cheesecake will remain on bottom portion.)
3 Tbsp butter
1/4 C dark Karo syrup
1/4 C brown sugar
2 Tbsp pre maple syrup
1 C chopped, toasted pecans
1/8 tsp salt
Melt butter over medium heat. Add all other ingredients. Stir until sugar is dissolved. Cook 2 more minutes. Remove from heat. Cool for 5 minutes, stirring constantly while cooling. Spread over cooled cheesecake. Allow praline topping to cool completely.
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