Just try one little bite...

This year we will be spending Thanksgiving with our oldest daughter Stephanie and family in San Antonio. I know she's thinking and planning already, she is my daughter after all! We both like to cook and try new things. Our SIL is also a great cook, his expertise is more to the smoker, bbq and turkey fryer. All worthy of "Bragging Rights!"

I love to try out regional recipes. One Thanksgiving we had recipes that were from New England. Now, that is a stretch for Southerners that think bread stuffing is something we would just as soon pass up, Thank you very much! I did a sausage bread stuffing and you know what, it was delicious!

My Dad used to insist that we try one little bite of something that we thought we didn't like. He wouldn't make us eat it all, just a bite to see if we could learn to like a new food. Most of the time we'd realize, "Hey, this is good." I'm glad I learned to like so many things but more than that, I'm glad my mind is open to new things. Like Pumpkin Cheesecake!

Deluxe Pumpkin Cheesecake
Taste of Home Holiday: Thanksgiving, October 2009
1 cup crushed gingersnap cookies (about 20)
1/3 cup finely chopped pecans
1/4 cup butter, melted
Four 8-ounce packages cream cheese, softened
1 1/2 cups sugar, divided
2 Tbsp. cornstarch
4 large eggs
2 tsp. vanilla extract
1 cup canned pumpkin puree
2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
Optional garnishes:
chocolate syrup, caramel ice cream topping, whipped topping, additional crushed gingersnap cookies
1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 19 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350 degrees F. for 8 to 10 minutes or until set. Cool on a wire rack.
3. For filling, in a large bowl, beat the one package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time. Add remaining sugar. Add 2 eggs; beat on low speed just until combined. Add vanilla and remaining eggs, beating on low speed just until combined.
4. Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
5. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 350 for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.
Serves: 12
Printable Recipe