This cheesecake has a delicious light texture and the pumpkin flavor makes it a great dessert for the holidays.
*before starting on the crust – take the cream cheese and eggs out of the refrigerator- they will blend better if they are room temperature
2 cups crushed ginger cookies
sprinkle of cinnamon
6 tbsp melted butter
¼ cup pecans
¼ cup of chocolate chips
Crush the cookies and then sprinkle with just a small bit of cinnamon. Drizzle the melted butter over the top and stir until well mixed. Press the crumb mixture down into the pie pan and then drop the pecans and chocolate chips evenly across the bottom. Set aside.
*Preheat oven to 325
2 packages of cream cheese (16 oz total)
1 can of pumpkin (15 oz)
¾ cup of sugar
¼ tsp cinnamon
1 tsp vanilla
Using your electric mixer, beat the cream cheese until it is fluffy. Add the can of pumpkin and continue mixing. Add eggs one at a time and mix after each egg is added. Mix in the sugar, cinnamon and vanilla.
Pour filling mix into the prepared pie crust. You might have some filling left over which you can bake in small (oven proof) dessert or pudding cups.
Bake at 325 for 50 minutes or until middle is nearly set.
Let cool on counter and then put in refrigerator for several hours or overnight before serving.
*If you made any small dessert cups they will be done much sooner. They are done when they no longer shake like jell-o. You might want to start checking them after they have cooked 30 minutes.
Optional sour cream topping
If you want to make a sour cream topping, mix together 1 cup of sour cream, 3 ½ tbsp of sugar and 1 tsp of vanilla. Spoon over the cheesecake after it has baked for 40 minutes and then finish baking the remaining 10 minutes.
• Allow time for cheesecake to chill in refrigerator before slicing or serving.
• Some cooks like to put a pan of water in the oven while the cheesecake is baking. This is thought
to keep the cheesecake moist.
Pumpkins originated in Central America
Top pumpkin producing states: Illinois, Ohio, Pennsylvania, California
Illinois grows 90-95% of the processed pumpkins in the United States
The largest pumpkin ever grown weighed over 1,140 pounds
Native Americans used to weave strips of dried pumpkins into mats
Recipe: Dalley family
Trivia : http://urbanext.illinois.edu/pumpkins/history.cfm