I subscribe to Maggiano’s emails. A lot of times they will send me coupons – which I love – and sometimes they’ll give recipes – which I equally love.
Buried deep within one of the emails I found their recipe for Pumpkin Cheesecake. They admitted to omitting a few ingredients that make it uniquely special for them but overall provided the base of the recipe.
Clearly, I am a huge fan of anything pumpkin. I had to give this a try.
The recipe called for Ginger Snaps for the crust. I was determined to make it Gluten & Soy free so I used Cinnamon Chex.
At this point, X was done playing for a while and decided she wanted to do the baking and have me take the pictures (this was the day after she photographed me making Pumpkin donuts.)
So we mixed an entire can of pumpkin
Some brown sugar (which I missed capturing it as it was falling it, thus disappointed X with my photography skills).
3 eggs, 2 blocks of cream cheese, pumpkin pie spice, & cinnamon.
Some Frangelico. It drives me crazy how kids want to make pouring something into a bowl fun by bringing it up really high or pouring in circles – I just want to scream – JUST POUR IT IN ALREADY! But I don’t because I know, this too shall pass.
And finally some vanilla.
At this point X got distracted playing and left me. And I forgot to take pictures of the rest – which really wasn’t that exciting (not that the other parts were either, I suppose).
The recipe called for cooking at 325 for 45 minutes. Yeah right. I cooked mine for nearly 2 hours.
And boy, oh boy, did it come out SUPER looking.
We served it for dessert when our friends Aaron & Breanna came over, which was a superbly wonderful time….Ryan and I could have stayed up talking to them till 2 am but alas, 10pm was as much as all our kids could handle.
The cheesecake had awesome, awesome flavor. The consistency was not that of a normal cheesecake but didn’t taste weird at all. I read some comments on the recipe’s web page that say the same thing so I’m thinking that maybe it wasn’t just me.
Here is the recipe. Enjoy this for Thanksgiving, the day after, and the next day too!
**note** I used my standard GF all purpose flour for the 2 tablespoons needed in the topping.
Comments (2)
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send X up to help me with my
Thanksgiving baking. I miss her.
I have some pumpkin pancake mix from Williams Sonoma waiting to be used when you come
I had no idea until recently that you were such a pumpkin lover.