Here is a tasty alternative to the good old pumpkin pie. No offence to pie people, but this is a delicious, easy recipe, just in time for Thanksgiving! Go make it. Now. Wait, read my blog first. (and sorry the picture is a bit blurry...)
Almond Pumpkin Cheesecake
Butter (or hard marg.) - ½ cup
Gingersnap cookie crumbs - 2 cups
Sliced almonds - 1 cup
Cream cheese blocks (250 g) - 2
Sugar - ¾ cup
Brown Sugar, packed - ¼ cup
Eggs - 4
Flour - ¼ cup
Ground ginger - ½ tsp.
Cinnamon - ¼ tsp.
Nutmeg - ¼ tsp.
Canned pure pumpkin - 1 cup
(not pie filling)
Sour cream - 1 cup
Caramel ice cream topping
Chocolate ice cream topping
Grease bottom & side of 9” spring form pan. Melt butter, add crumbs and almonds. Mix.
Press evenly in bottom of pan. Chill for 1 hour.
Beat cream cheese and sugars until smooth. Add eggs, 1 at a time, beating just until combined.
Add next 6 ingredients. Mix. Pour filling onto crust. Bake at 325* for about 1 ¼ hrs until almost set. Filling might still wobble in middle, but will set when cool. Run knife around inside edge of pan to allow cheesecake to settle evenly. Cool completely.
Cover and chill 6 hrs or overnight.
Spread caramel sauce over cake to cover. Drizzle chocolate sauce in long loops over caramel topping.
Gently drag toothpick or skewer through chocolate lines to make it look marbled.
Sprinkle almonds around top outer edge of cake.