Now that the first week of November has whizzed by, the stores are unfolding their holiday displays.
Most of the Halloween costumes and candy on clearance have given way to the shiny array of Christmas decor. The upcoming holidays are making their way to the forefront of people’s minds and plans.
Busy season, celebratory season…that time of year is just around the corner.
Not wanting to get overly caught up in the hustle and bustle of holiday fanfare, I’ve made an effort in recent years to slow down enough to truly enjoy the beautiful holiday season.
Many of my friends have taken to Facebook to share a piece of gratitude each day of November, in honor of Thanksgiving. I haven’t jumped on that bandwagon, but I have been knuckling down to being present in the moments. And noticing the blessings in the moments.
Not that I’ve been altogether successful, because I’m not naturally slow and unhurried. Like most of you, I wear many hats.
It’s crazy-perfect timing, but I am indescribably thankful to be going through the heart-stopping book aptly dubbed One Thousand Gifts. A group of phenomenal women and I are doing this together, and it’s game-changing. You may have heard of this NY Times Bestseller by Ann Voskamp, who also authors this madly inspirational blog, A Holy Experience.
And, no, this is not an advertisement or sponsored post. I just can’t possibly stroll through Thanksgiving season without sharing what I’m reading and loving this November with you.
Ok…and eating too.
So. How about this New York Style Pumpkin Cheesecake?!
If you’re around us and this lil’ ol’ blog long enough, you know we are cheesecake buffs. Cheesecake freaks, really. These Chocolate Chip Cheesecake Bars are diet-busters, but SO worth each bite! My all-time, best-in-universe cheesecake recipe is this White Chocolate Raspberry Cheesecake that people say is totally better than Cheesecake Factory’s. I won’t deny it. 😉
One thing I’m certain of: I’d rather make an entire decadent cheesecake of my favorite flavor, for the price of just one slice at said restaurant!
What is there to be said about this luscious New York Pumpkin Cheesecake? It is the best of both worlds, for pumpkin aficionados and cheesecake fans alike.
The past few years, this pumpkin cheesecake has happily graced our Thanksgiving dessert table. This pumpkin cheesecake has more than earned that coveted spot; it’s the dessert everyone looks forward to every year. Tell ’em to save room for this, because it is that good.
Rich, dense, and high. Creamy, smooth, and satiny. Thick gingersnap crust. The flavors of fall spices, pumpkin, and cream cheese meld together like no other.
Taste it. Savor it. Experience it. Happy November
- For the Crust:
- 1 (12 oz) box of crispy gingersnap cookies
- ½ cup (1 stick) salted butter, melted
- For the Cheesecake:
- 4 (8 oz) pkgs cream cheese, room temp
- 1¾ cups white sugar
- 3 large eggs, room temp
- 1 (15oz) can pure pumpkin puree
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground cloves
- Optional chopped pecans for garnish
- Preheat oven to 350F, with rack in center.
- Using a food processor (or heavy duty blender or freezer bag and rolling pin,) crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Grease the bottom of 10-inch springform pan. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan.
- Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
- Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
- Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
- Place cheesecake pan on a large baking sheet and bake at 225F on center rack, about 4 to 4½ hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set. Turn oven off. Crack oven open a bit (I use a spatula to prop open just a bit) and let cheesecake cool at least 2 hours in the oven (I often let it cool in cracked oven even longer, until it is almost room temp.) Place on wire rack and let cheesecake cool to room temp. (This gradual baking method prevents cracking/sinking on top.)
- Cover and let it completely chill in fridge overnight or 24 hours.
- Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
- * Note: If you need a faster baking method, you can bake at 350F for about 1 hour, 30 minutes. Still let it cool in the oven with door ajar for at least 1 hour before removing. Let cool on wire rack to room temp. Then cover and completely chill in fridge overnight or 24 hours before serving. Cheesecake may always crack or sink a bit with the higher baking temp.
- * Cheesecake may be fully prepared up to 2 days ahead of time. Keep covered and chilled in fridge until ready to eat!
Source: Chew Out Loud, adapted from Bon Apetit