Thanksgiving Cheesecake Recipe: Creamy and Spiced
Thanksgiving Cheesecake with a creamy, spiced taste.
Ingredients
- 2 cups gingersnap crumbs
- 6 tbsp butter
- 24 oz cream cheese
- 1¼ cups sugar
- 1 can of pumpkin
- 4 eggs
- ⅓ cup cream
- 2 tsp cinnamon
- Whipped cream
- Optional: Caramel
- Suggested Pairings: Coffee wine
Instructions
- Mix crust; press in pan; bake 10 min.
- Beat the cream cheese smooth.
- Add sugars, pumpkin.
- Add eggs one by one.
- Mix in cream, spices, and flour.
- Pour into crust; water bath.
- Bake at 325°F 60–70 min.
- Cool in oven 1 hr; chill overnight.
- Serve on a white ceramic stand.
Notes
- Use a water bath—no cracks.
- Store in fridge 5 days or freeze 2 months.
- Try pecan or mini variation.
- Pair with whipped cream.