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OK I must tell you the truth. I messed up this recipe but it still tasted wonderful! I really liked it and hope to make it again one day. If you like Pumpkin Pie and Cheesecake, you’ll love this. Don’t let the recipe fool you, it is very simple as long as you actually turn the oven on when you go to bake it.
I had made cornbread for the dressing then apparently turned the oven off. I started the cheesecake crust and adjusted the temperature to 350 degrees but failed to make sure the oven was on. When I put the cheesecake in the oven to cook, the oven was still warm so I didn’t notice IT WAS TURNED OFF! An hour and a half later, it wasn’t quite cooked – like not at all! Arrggghhh! Grumble, grumble a few choice words or two. I went ahead and turned the oven on and baked it according to the directions. The only thing that was not quite right was the crust. It was a little bit soggy. But it still tasted great.
I want a second chance but will make sure there are a lot of people here to eat it. It goes a long-yummy way. For the full recipe click here for the Tasty Kitchen site.
|Assemble the crust ingredients: Cinnamon, butter, brown sugar, salt and Ginger Snaps!|
|Crush about 40 Ginger Snap cookies until fine crumbs.|
|The food processor makes this step very simple.|
|Add all ingredients into the Ginger Snap crumbs. Mix well.|
|Press the crust mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely. (This may be where I turned off the oven!)|
|For the filling you will need 24 ounces cream cheese, pumpkin, 3 large eggs, 1 egg yolk, sour cream, sugar, cinnamon, ginger, nutmeg, cloves, salt, flour and vanilla.|
|Beat the cream cheese until smooth. Add the pumpkin puree.|
|Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next.|
|Beat in the sour cream.|
|Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt and flour. Beat just until combined.|
|Beat in the vanilla.|
|Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour and 30 minutes. I think mine looks a little funny because of the three hour oven event.|
|Let the cheesecake cool to room temperature on the pan on a wire rack. Cover and chill for at least four hours before serving. Top individual slices with whipped cream. Yum!|
I would make this again in a heart beat. I hope all your desserts and Thanksgiving Day dishes turned out great. Thanks for stopping by! Tricia