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Holiday RecipePumpkin Cheesecake Recipe

1 cup
1/2 cup
1/4 cup
2 – 8 ounce packages
1/2 cup
2 teaspoons
3 large
1 cup
1/4 cup
1 1/4 teaspoons
gingersnaps, crushed fine
pecans, chopped fine
butter, melted
cream cheese, softened
granulated sugar
vanilla
eggs
pumpkin, canned
granulated sugar
pumpkin pie spice

Oven Temp: 350°
Recipe Cooking Time: 55 minutes
Pan Type: 8" springform pan


Pumpkin Cheesecake Directions

Preheat your oven.

In a medium bowl combine the crushed gingersnaps, chopped pecans and melted butter. Mix well and press into the bottom of your pan.
Bake in hot oven for 10 minutes.
In a large mixing bowl beat the cream cheese, first amount of granulated sugar and vanilla, beat until fluffy.
Add the eggs one at a time, beating well after each addition. Remove one cup of cheese mixture and set aside.
To the remaining batter add the second amount of sugar, pumpkin and pumpkin pie spice. Mix until pumpkin is well blended.
Put one half of the pumpkin mixture into pan.
Spoon the reserved cup of batter on top of the pumpkin mixture.
Top with remaining half of pumpkin batter.
Use a knife and cut through the cheesecake filling to make a marble effect.
Bake your pumpkin cheesecake in a hot oven for the allotted time or until set.
Turn off oven and put a wooden spoon in the door to hold door ajar. Leave cheesecake in the oven for 2 hours to cool slowly.
Remove from oven and remove sides of pan.
Refrigerate pumpkin cheesecake for 6 hours or overnight.

Cheesecake Recipe: serves 12 – 16

Note: To make my pumpkin cheesecake topping, I combined 2 cups of fresh cranberries with 1 cup of sugar and 1/2 water, then cooked the mixture over medium heat for 10 minutes. Then I topped my cheesecake with whipped cream.

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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