My Pumpkin Cheesecake looks like the Grand Canyon but bigger.

I guess if the cheesecake still seems wobbly in the middle after an hour of baking, even if it doesn’t LOOK done, IT IS DONE AND YOU SHOULD NOT PUT IT BACK INTO THE OVEN FOR MORE BAKING TIME! It’s not you, it’s me. I put it back into the oven for another 10 minutes, and came out with this:

It’s ok….no one will notice…right?

I’ll just cover it with whipped cream. Heh….heh.

Here’s the recipe with photos this time:

Pumpkin Cheesecake (adapted from Better Homes and Gardens)

printable recipe

Makes 14 servings

Ingredients:

• 2 15 oz. cans of pumpkin
• 1 1/2 cups finely crushed gingersnaps (8 to 9 oz.)
• 1/4 cup melted butter
• 2 Tbsp. packed brown sugar
• 2 8-oz. pkg. cream cheese, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup all-purpose flour
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ground ginger
• 5 eggs, slightly beaten
• whip cream for topping (optional)

Directions: 

1) Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13 x 9 x 2 inch baking pan and pour in water to 1-in. depth. Heat oven to 350 degrees.

To drain pumpkin, line a fine mesh sieve with 100% cotton cheesecloth or paper coffee filter; set over a bowl.

Spoon in pumpkin; set aside while preparing crust.

2) For crust, in bowl stir together crushed gingersnaps, butter, and the 2 tablespoons brown sugar. Crumble gingersnaps by hand into a food processor to make the process easier. 

Press crumb mixture onto bottom and about 1 inch up sides of 9 x 3 spring-form pan.

Bake 5 minutes or until firm.  Cool completely on rack.

3) For filling, in large bowl beat cream cheese and the 1 1/4 cups brown sugar with electric mixer on medium speed until smooth.

Beat in pumpkin (discard liquid), flour, cinnamon, nutmeg and ground ginger until combined.

Stir in eggs by hand.

4) Pour filling into crust-lined pan, spreading to sides of pan.

Place spring-form pan on baking sheet, then place those on oven rack above water-filled pan. Bake 1 hour or until filling appears set when gently shaken. DO NOT BAKE LONGER IF CAKE IS STILL WOBBLY. Turn off oven; let cheesecake stand in oven 30 minutes (top may crack as it cools).

5) Cool in pan on wire rack 15 minutes. With small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan, cool completely on rack. Cover and chill at least 4 hours before serving. Serve with whip cream to hide….imperfections (optional).

Happy Thanksgiving to all of you!!!!! :)