The other day I got a call from Ben telling me that they are going to let him off base for Thanksgiving and wondered if I could ask "Our Family" if they minded having a solider come for dinner. I crossed my fingers praying they wouldn't be going out of town so he would have somewhere to go for this special day.
I quickly got a response from my email saying "YES!" and asking me what Ben's favorite Thanksgiving treat was so she could make it for him. How sweet and thoughtful is that?! I immediately thought of Pumpkin Cheesecake -- Ben's all time favorite holiday treat... next to my famous English Toffee (a recipe I will disclose closer to Christmas time for my faithful readers).
I know I have never been big on sharing recipes on this site, but I really wanted to share this one with you.
I thought I would add this yummy recipe to this site for all you out there who want to try something a little different this Thanksgiving (or Christmas).
Cat's Pumpkin Cheesecake
3 c. of cooked pumpkin or 1 (12oz or so) can of pumpkin
2 packages (8 oz) of cream cheese (fat free tastes great too)
2 c. of sugar or 2 c. of Splenda (or one of each)
1 teaspoon of Vanilla Extract
1 graham cracker pie crust in a spring form cheesecake pan or in two 9-inch deep-dish pie plates, unbaked.
Dash of salt
2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon ground nutmeg
2 c. of evaporated milk (fat free is good too)
Preheat oven to 350 F (175 C).
Make a graham cracker crust in one spring-form cheesecake pan OR in two 9 inch deep pie dishes.
Cream Cheese Layer:
In a mixing bowl, combine the 2 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well.
Beat in 4 eggs; (either beat them separately, or directly with the other ingredients)
Pour the mixture into the pie crust.
In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg.
Gently beat 4 eggs and blend them in.
Mix in the 2 cups of evaporated milk.
Pour the pumpkin mixture over cream cream cheese layer that is already in the pie crust. Neither stir it in, nor worry about floating it on top. Just gently pour it in.
Bake the pumpkin pie in the oven at 350° for about an 70-80 minutes until firm. And don't freak out, the cream cheese layer will bubble up to the surface a little -- it's okay! It just makes it look yummier and gives it a marble like appearance.
Cool it on the counter and then refrigerate it for a few hours to make it into a cheesecake.
It takes really yummy with a little whipped topping on top.
I hope you like it, I found this recipe a long time ago somewhere on the internet and since have made it my own.
You can also find another Pumpkin Cheesecake recipe here at Jill's Recipes. I haven't tried her recipe, but I trust her taste! I have yet to use a Jill recipe I don't like.
PS -- Thanks "Our Family" for taking care our soldier this Thanksgiving!!