I love pumpkin pie. Don't get me wrong, it's amazing. It's really the only sweet that I'll eat on Thanksgiving Day. You know what's even better than Pumpkin Pie? Pumpkin Cheesecake. Creamy, gooey, pumpkin cheesecake thanks to a twist on Paula Deen's classic recipe. I love making this recipe either as a full blown cheesecake, or I'll make it in a rectangular cake pan as cheesecake bars for better snacking for a large crowd.
So get ready to loosen your belt an extra notch on Thanksgiving Day as you enjoy this fantastic recipe:
Using a blender or food processor crush ginger snap cookies until they are only crumbs. Add melted butter. Press down flat in a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from ove and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Make sure the plastic doesn't actually touch the surface of the cheesecake or it will pull chunks away when you take it off.
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