Recipes: Thanksgiving Day Pumpkin Cheesecake

With Thanksgiving approaching rapidly the Pioneer decided to give you guys a new recipes to try out this Thanksgiving.


Courtesy of Allura Milliron

12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Step One : Brush a 10-inch spring form pan with some of the butter. Mix in the remaining butter with the Graham Cracker crumbs, mix in a 1/4 cup of sugar and a pinch of salt. Press the crumb mixtures into the pan and up the edges of the pan , up the sides of the pan , and pack it tightly and evenly. Bake at 325 until golden brown, about 15 to 20 mins. Let the crust cool and wrap the spring form pan with aluminum foil and place in a roasting pan.

Courtesy of Google

Courtesy of Google

Step Two: Bring a medium pot of water to boil. In the meantime beat the cream cheese with a mixer until it is smooth add 2 1/2 cups of sugar, eggs, vanilla , salt and the spices. Pour this into the cool crust.

Courtesy of Google

Courtesy of Google

Step Three : Gently place roasting pan in the oven and pour in boiling water until it is half way up the pan. Bake until the cheesecake sets but the center is loose , about 1hr and 45mins. Turn off the oven and open the door briefly to let some of the heat out and let it sit in the over for another hour. Then take it out and remove from the roasting pan and take off the aluminum. Cover and let refrigerate for at least 8 hours .

Courtesy of Allura Milliron

Courtesy of Allura Milliron

* Take out of the refrigerator at least 30 mins before serving.
Try out this recipe and comment below with what you thought of it !


Posted on November 26, 2013, in Top Stories. Bookmark the permalink. Leave a comment.

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