We used the Kraft recipe for Pumpkin Spice Cheesecake because it seemed appropriate to learn from the cream cheese experts. As usual, I made several adjustments to the recipe. But to start, we didn't even own a spring-form pan; yet, after a "quick" stop at Marshalls, we were in business.
- NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
- 1/4 cup finely chopped PLANTERS 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
- 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 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 cheesecake 4 hours.
Among the craziness of work and thesis, I take great pride in getting things done around the house. Last weekend I got to spend Saturday morning with a great friend enjoying the Philadelphia Flea Market. Of course, I picked up a few household items, but was excited to find a new way to display fall gourds. The cigar box is not really old, but has a great warmth to it and looks like a treasure box. I look forward to filling it with Christmas treasures in a few months.