Tuesday, October 20, 2009

Pumpkin Cheesecake

I made a delicious Pumpkin Cheesecake last night. I added crumbled gingersnaps and caramel to the top, just like they do at the Olive Garden.

It's delish!

Pumpkin Cheesecake

Two 8 oz packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla extract
2 eggs
1/2 c pumpkin puree
1/2 tsp ground cinnamon
a pinch of ground cloves
a pinch of ground nutmeg
1/2 cup frozen whipped topping, thawed (you don't need this until you are ready to serve it.)
Two 9-inch prepared graham cracker crusts (I like Keebler)

1) Preheat oven to 325 degrees.

2) In large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth.

3) Blend in eggs, one at a time.

4) Remove one cup of batter and spread into the bottom of the crusts.  Set aside.

5) Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well-blended.  Carefully spread over the batter in the crust.

6) Bake 35-40 minutes, or until center is almost set.  Allow to cool, then refrigerate 3 hours or overnight.

7) Cover with whipped topping before serving.  Add gingersnap crumbs and caramel sauce as garnish.



Darin said...

A friend of mine taught me to sand the apples using fine grit (clean!) sandpaper to help caramel stick to the apples. It helps so much!

Stephanie said...

Why didn't I see this post BEFORE I left for town (so I could get the ingredients!!) Looks soooo good!
And the sand paper is a great idea!

Christie said...

after coating the apples spin them around in the air sideways for a minute or two to help the carmel set and not pool so much at the bottom