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Wednesday, December 15, 2010

Pumpkiny cheesecake Heaven!

I LOVE Food Network, and the cooking channel but honestly, some, or most of the recipes are kinda out of this world, not something that an everyday gal has time, nor the patience to make, especially with kids running around or poking their noses into what your doing every second... (will I ever be able to pee by myself again?). So here is one that is AMAZING yet simple.  I know that Thanksgiving has long passed but I could eat pumpkin year round and think most people still enjoy it at Christmastime... and cheesecake... c'mon!! Who doesn't like cheesecake?  Mix the two and you have well, Heaven!  So this one does take a while to make, and its not the cheapest thing either, but it is definitely worth every penny and those sweat and tears.  If you check, you might have some of the stuff in your pantry already.  You will need a sringform pan for this.  To tell you the truth, I had NO clue what that was, so I looked it up and now its like how did I ever bake without this?!  You can make cakes in it too so its handy to have around.  If you're going to take this somewhere, start the day before!  Here goes!

Ingredients:

about 40 ginger snaps *finely crushed*
1/4 cup of butter (get the real thing, no margarine)
1/4 cup pecans or walnuts *finely chopped*
4 packages of cream cheese softened
4 eggs
1 cup sugar
1 tsp vanilla
1tbsp. of pumpkin pie spice
1 can (15 oz) pumpkin
whipped topping of course!

Directions:
Heat the oven to about 325*F.  To make the crust you need to make sure the ginger snaps are very finely crushed!  Big lumps wont stick. I like to put them in a plastic bag and have the girls beat it to death, that usually does the job.  Once crushed, mix with the butter and the finely chopped pecans or walnuts.  Spray the springform pan with some butter spray or pam, and press into the bottom and up the side a bit... If it wont stick, no worries, just go as high as it will go without crumbling back down.  I like to sprinkle a little bit of sugar on top after I get it pressed in, I feel that it makes it just a bit crunchier!  In a bowl, beat the softened cream cheese and sugar with a mixer and mix really well.  Add the pumkin, spice, and vanilla.  Once all mixed, add the eggs one at a time making sure to mix well after each addition.  Pour on top of the crust. Bake for about an hour and a half.  The sides will be nice and set while the middle will still be jiggly but not wet looking.  Cool for about an hour and than remove the lining of the pan.  Refrigerate for another four hours. (I KNOW!! Thats forever but its definitely worth it, nobody wants a runny cheesecake, blech)  When you're ready to eat pop a little whipped cream on top and enjoy!  Make sure there is plenty of milk to go round because, wow, this baby is rich!  You know the saying! "Chocolate, men, and pumpkin cheesecake, are all better rich..." OKAY maybe i made that up, but its pretty true right? lol

This dessert by far was the best one I've made yet, even our neighbor who is iffy on pumpkin had a piece and raved about it so much, the other next door neighbor came over and asked for a piece!  Unfortunately for him, by then it was long gone.. it doesnt last long let me tell ya!  Its a pretty nice sized pie too I would say we got about 13 slices from it.

Good luck everybody!  Its super simple to make, just waiting for it is the hardest! Tomorrow I will probably be making Stuffed Peppers, (mmmmm  the best) and girl you know it will be the easiest way possible, you should never have to get stressed out in the kitchen, just make it how you want, and it usually will turn out great!  And if not, oh well, just pretend like you rocked it! :) Talk to you tomorrow! <3

p.s. if you do make this heavenly pie, make sure to comment below and let me know!  I wanna see what ya'll think!

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