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Hey folks,
After a busy few weeks in Washington, I can’t wait to spend Thanksgiving with my friends and family.
I volunteered to cook before I knew I would be stuck in Washington for ten weeks straight! It’s hard being in Congress and being in charge of Thanksgiving dinner, so I know what it’s like to be in a pinch for a new recipe. If you’re looking for a new Thanksgiving dish to make for your family or friends, I’ve got you covered!
This spin on a classic cheesecake is one of my personal favorites, and it’s become a tradition in my family ever since my sister, Megan, introduced us to it. And if you’re a fan of spicy food, you’ll love it. I encourage you to give it a try!
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Fork Spicy Pumpkin Cheesecake
Crust:
1 ½ cups graham cracker crumbs
1/3 cups melted salted butter
1/3 cups sugar
Preheat oven to 350 degrees. Mix crust ingredients and press mixture into a greased 9-inch spring form pan. Bake at 350 degrees for 8 minutes, until it is fragrant and starts to take on color. Cool the crust while you prepare the filling.
Filling:
1 lb. cream cheese
5 ½ oz. Mascarpone cheese, room temperature
1 cup sugar
4 eggs
½ tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ginger
1/8 tsp. cayenne
1 cup pumpkin puree
Preheat oven to 300 degrees. Beat cream cheese and mascarpone to smooth. Add sugar and spices and continue to mix. Add eggs one at a time while mixing. Add pumpkin puree.
Pour batter into spring form pan and bake for approximately 1 ½ hours until not loose. Cool to room temperature. Remove spring form pan from oven. Serve with chocolate shavings and whipped cream.
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Happy Thanksgiving,
Mikie
