Kathy’s Cheesecakes was a spectacular bakery here in the Detroit area. It closed up shop eons ago, [10 years?, 20 years?]. That I can’t really remember. Glenn [in his life before me] was always the designated “bringer of cheesecake” to his family’s Thanksgiving feasts. Pumpkin cheesecake that is. After marriage, we continued that tradition until Kathy’s closed. Kathy’s was the absolute best. I’ve been trying to create a suitable substitute for years now. Substitution seems the only option because duplication has proven illusive. This is my latest attempt. Delicious…absolutely! A Kathy’s copycat…nope. However, this happens to be my favorite recipe of the most recent attempts!
The recipe that follows is for one 9-inch cheesecake. I tripled the recipe and used my 6-inch springform pans for a total of 9 cheesecakes. Only 27 more to go! Yes, you read that right. Over the next week I will make 3 dozen of these smaller pumpkin cheesecakes for Thanksgiving sharing. Fun times 🙂 Grocery list: 12 pounds cream cheese, 96 ounces pumpkin, 12 boxes Ginger Snaps, 12 cups pecans…you get the gist!
1 1/2 cups crushed ginger snap cookies
1/2 cup finely chopped pecans
5 Tablespoons butter, melted
2 8-ounce cream cheese, room temperature
3/4 cup sugar, divided
1 teaspoon pure vanilla extract
3 eggs, room temperature
1 cup pure pumpkin [pumpkin puree]
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
•Preheat oven to 350°F.
•In a medium bowl, mix together the crushed gingersnap cookies, chopped pecans and melted butter. Press into the bottom and about 1-inch up the sides of the 9-inch springform pan. Bake crust for about 10 minutes in the heated oven. Set aside to cool slightly.
•In a large mixing bowl, combine cream cheese with 1/2 cup of the sugar. Beat until smooth.
•Add the vanilla and eggs,1 at a time, beating well after each addition. Set aside 1 cup of the mixture to use for “marbling” the cheesecake.
•To the remaining mixture [in mixing bowl], add the remaining 1/4 cup of sugar, pumpkin, cinnamon, nutmeg and ginger. Mix well.
•Pour the pumpkin mixture over the crust. Add the reserved 1 cup [non-pumpkin mixture] on top. Using a knife, gently “swirl” the plain mixture in to the pumpkin mixture to create a marbled effect.
•Bake 50-60 minutes in the preheated oven, or until the filling is set. Gently run a knife around the edge of the pan. Allow to cool to room temperature. Refrigerate a minimum of 4 hours before removing pan rim.
Recipe adapted from What2Cook.