Monday, October 08, 2012

Thanksgiving Pumpkin Cheesecake

2 packages light cream cheese softened
1/2C sugar
1/2 tsp vanilla
2 eggs
Combine cheese and sugar, add eggs (don't over beat, like I did. note air bubbles.)
1/2C canned 100% pumpkin
1/2 tsp cinnamon, 1/4 tsp powdered ginger (+ whatever other spices you like)
Add pumpkin mix to half the cheese mix
Crust: Combine 1C graham crumbs, 1C ground walnuts, 1/4C melted butter
Press into 9" springform
Add cheese mix, then pumpkin/cheese mix on top
Bake 35 mins at 350
Let cool in oven up to 1 hour then on the counter, then fridge (prevents cracking)
Pecan caramel topping: 
1/2C packed brown sugar
3/4C whipping cream
3Tbs butter
1/4 tsp salt
1 tsp vanilla
1 1/2C chopped pecans
Boil all but pecans for 3 minutes stirring constantly (or it will boil over)
Let cool, pour some over fully cooled cake, then mix in nuts and add to top
At room temp the topping is gooey and runny, and chilled it is firm