A dessert to be thankful for...
8 Oct 2011

A dessert to be thankful for...

To our customers, past and present,

At Thanksgiving there is nothing better than getting together with family and friends and enjoying the holiday with delicious food and seasonal baking. Whether you are enjoying turkey or "tofurkey", this Pumpkin Swirl Cheesecake is sure to please.

This recipe from kraftcanada.com is a hit, I prefer it without the nuts, and top it with white chocolate shavings and a sprinkle of cinnamon, but it’s delicious either way!

Enjoy and Happy Thanksgiving from all of us at Cedarglen Homes,

Sandra Koberstein

What You Need:

1.jpg18 Peek Freans Ginger Crisps (1 sleeve), crushed (about 2 cups)

1/4 cup finely chopped pecans

1/4 cup butter, melted

3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

3/4 cup sugar, divided

1 tsp. vanilla

3 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp .ground nutmeg

Dash ground cloves

Make It:

HEAT oven to 350°F.

MIX cookie crumbs, nuts and butter; press onto bottom of 9-inch spring form pan.

BEAT cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 cup plain batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

How to Test Cheesecake Doneness:

Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the centre that will be soft and jiggly. Do not insert a knife into the centre as this may cause the cheesecake to crack during cooling.

How to Bake Cheesecake in 13x9-inch Pan:

Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Prepare cheesecake batters, spoon into prepared pan and swirl as directed. Bake at 350°F for 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.