Cross your fingers & lets see if it worked...

I decided to try the pumpkin cheesecake recipe yet again (bum bum bummmmm). It is officially out of the oven & cooling/setting up in the fridge. I am bringing it to work tomorrow for our pre-thanksgiving potluck meal. I just hope it actually stays together and is serviceable this go around. It tasted great the last time, but I wouldn't call the last one a cheesecake. It was more of a cheese-blob or slop if you will. It just proves that you kinda need to stick to a recipe ALL THE WAY THROUGH when baking. That's what I get for being an impatient big girl going for it way too early. I have learned my lesson & I guess we will have to wait and see if it worked or not. But at least I know to give it all sorts of fridge time, just in case it decides to cop an attitude with me. I will try to take a pic tomorrow before I bring it in with me to prove that I am not a total cheesecake dunce. Anyhow, please say a little prayer and wish me luck for my second attempt at this dang cheesecake. I will post the recipe below. I hope that you all have a chance to try something new this holiday season & are able to add a new recipe to your go to stash. Enjoy & happy almost Thanksgiving!!!

Pumpkin Cheesecake

Recipe courtesy The Neelys: Gina's Pumpkin Cheesecake (foodtv.com)

Cook Time:1 hr 25 min                                    Level: Easy                                    Yield: 8 to 10 servings

Ingredients

Crust:           

30 squares gingersnap cookies

6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

4 (8-ounce) packages cream cheese, room temperature

1 3/4 cups sugar

1 (15-ounce) can pumpkin

5 large eggs

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon table salt

1 tablespoon vanilla extract

2 tablespoons all-purpose flour

Cinnamon Whipped Cream, for serving, recipe follows

Directions

Crust:

Preheat the oven to 350 degrees F.

Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.

Remove from the oven and let cool completely while preparing the filling.

Filling:

Put a teakettle filled with water on the stove top, over medium heat, and bring to a boil.

In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.

Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.

Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream

Cinnamon Whipped Cream: (or maybe add a dash of bourbon) Yield: 1 1/2 to 2 cups

1 cup heavy cream, chilled

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.