I’ve mentioned here before my intense feelings for pumpkin, regarless of the season. I have even shared quite a few recipes for various pumpkin things for you to enjoy. This new one here is from the Philadelphia website and is one my mom tried out over Christmas. I’ll admit a bit of the luster of pumpkin pie has worn off for me, as it sometimes tastes um well too healthy (whether it is or not) and not enough like dessert. This recipe brings together two good things and basically makes them both better. The full recipe from their website also includes the crust, which is different from how we made it. You can either follow the full recipe or make a quick standard graham crust shell (super easy). In thic case, you cannot really use a pre-made at the grocery store since it works best with a springform pan.
- 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 3/4 cup sugar, divided
- 1 teaspoon vanilla
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 dash ground cloves
- Heat oven to 350 degrees F.
- Beat the cream cheese, 1/2 cup of the sugar and vanilla with an electric mixer until well blended. Next add the eggs, one at a time, mixing on low speed after each one is added just until blended. Remove 1 cup of the plain batter; place in small bowl.
- An optional step which might be worth your while is draining the pumpkin. Draining the pumpkin? I know. My mom mentioned this, which I’d never done, and I was really intrigued to see what happened. Canned pumpkin actually has a fair amount of excess moisture in it. She emptied the pumpkin out onto a paper towel lined plate. Within minutes, the paper towel was soaked. Look at this below!
- Back to the recipe. Next, stir the remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust, which should be lining the inside of a 9 inch springform pan; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Be sure to store the leftover cheesecake in refrigerator.
This dessert was perfect. The pumpkin flavor was very strong, with the sweetness of the cheesecake having a perfect balancing effect to make it the perfect combination. Call me crazy, but I think this would be my new pick for must-have Thanksgiving dessert.