Sunday, November 28, 2010

To Die For Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake

A number of people have been asking me for this recipe. I got it from my sister-in-law over Thanksgiving. It's awesome and easy to make.

Ingredients:
38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)Note: I ran them through my blender to crush.
1/4 cup finely chopped Pecans
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs

How to make it:

HEAT oven to 325°F

MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

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Turkey Cranberry Wreath

2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone or cookie sheet. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Per serving: 363 calories; 17 g protein; 24g fat; 20g carbohydrates; 521 mg sodium

Enjoy!!!

5 comments:

Amber Skyze said...

Everyone in my house loves pumpkin cheesecake. Thanks for the recipe. :)

Kathy Kulig said...

You're welcome Amber. Just tried this one this year. Added another favorite for leftover turkey. Hope you had a nice Thanksgiving.

Anonymous said...

Wow, looks delicious. I really have to try it out. It may be difficult to find a can of pumpkin over here, I'll check out the local English/American shop.

Valerie
in Germany

Kathy Kulig said...

Darn Valerie, Didn't think canned pumpkin would be hard to find. good luck.

flchen1 said...

This sounds incredibly good, Kathy--must try it soon!