Thursday, November 6, 2008

The things we do for the people we love

I have been dating someone I've known since I was 9 years old. His name is Shawn. Shawn is incredibly understanding about my situation and is very sensitive to the fact that I carry a lot of baggage associated with becoming a widow. He's awesome and I appreciate what he does, even though I don't know why he does it. So, when he asks me to cook or bake something for him I usually say yes, even if it's something I've never made before. Such was the case yesterday.
We were having a conversation about pumpkin pie and I said I like pumpkin cheesecake in a gingersnap crust. He asked me to make one and I told him that I've never made a baked cheesecake and didn't know how, to which he replied "Google it!" So I did.
This is the recipe I found at I baked it last night and it was awesome! He was impressed. I tweaked it slightly and put the changes at the end. If you have never made a baked cheesecake give this one a whirl. It's fairly simple.

Philadelphia 3 Step Pumpkin cheesecake
2-8 oz. pkg. PHILADELPHIA Cream Cheese, softened
1/2 cup canned pumpkin
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
1 HONEY MAID Graham Pie Crust (6 oz.) ( I made my own- see note)
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
POUR into crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving

I made my own graham cracker crust using cinnamon graham crackers, butter, sugar and ground (dried) ginger to make it taste more like a ginger snap. I put it in the bottom only of a springform pan.

I left out the nutmeg just because I didn't have any.

I used slightly more pumpkin because I didn't get out a measuring cup. It was probably closer to 1 cup but it didn't hurt the final product.

I sprinkled cinnamon on top of the cheeseckae before baking it becuase it jsut looked pretty.

I placed a pan of water on the bottom shelf of the oven to help keep the top of the cheesecake from cracking. It worked well.


chocolatechic said...

Sounds great!

Diana said...

Thanks for the recipe, sounds easy & Yummy :)