This is a delicious dessert that I made for our Canadian Thanksgiving back in October. When you have a family as big as I do (and who love to eat) you have to bring your A-game to each family eating event. Because in our family, eating is always an event. So how did this dessert stack up with all the appetizers, turkey and fixins?
It was forkful after forkful of happiness for my taste buds and tummy. Creamy goodness, with a full-on pumpkin pie taste. But it had a richness that you don't get from a traditional pumpkin pie. Ya, it was good.
This recipe comes straight from the culinary genius of the amazing food blogger (and fellow Canuck -- so you know he's automatically cool) Kevin Lynch from Closet Cooking. He has a seriously amazing blog that will inspire you to spend a lot more time in your kitchen. How can you not love a guy who whips up dishes like: Spinach Artichoke Hummus, Roasted Apple and Aged White Cheddar Soup and BBQ'd Pulled Pork Grilled Cheese?!? You just can't help but love him ... and hope for a dinner invite.
I can whole-heartedly proclaim that Kevin's Pumpkin Pie Cheesecake is amazing. It tasted like a rich pumpkin pie. Being a self-proclaimed pun'kin pie connaisseure I can honestly say that this dessert rocked and gave me even more to be thankful for on Thanksgiving. Add to the fact that it is super easy to whip up (but make sure you give yourself time to make it a day ahead) and you've got a cheesecake that will impress your guests.
So, to all my many American followers, here's wishing you a happy, healthy and memorable Thanksgiving for you and your loved ones. Hopefully this dessert will make your Thanksgiving festivities just a little bit sweeter! To my Canadian followers, I may be a little slow posting this recipe for our celebration but who says you can only make pumpkin pie for Thanksgiving?! No one I want to know.
Source: Closet Cooking
2 cups gingersnap cookie crumbs
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter (melted)
3 (8 ounce) packages cream cheese (room temperature)
3 eggs (slightly beaten)
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Preheat oven to 350F.
Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
Bake the crust in a preheated 350F oven for 5 minutes and set aside.
Cream the cream cheese. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
Pour the mixture into the spring form pans.
Bake until it is set, about 60-70 minutes.
Let it cool completely.
Chill the cheesecake in the fridge overnight.
Drizzle with caramel topping before serving, if desired.