ELDORADO (WSIL) -- In the final week of A Recipe of Thanks, an Eldorado woman shares her favorite pumpkin dish with a cheesecake twist.
Kim Abell of Eldorado has been serving up the Pumpkin Cheesecake Tart for her family every Thanksgiving for about 10-years. She said she got the recipe from her mother-in-law, and it's not Thanksgiving without it.
You first need to start with about 15 crushed gingersnap cookies. You will also need two tablespoons of melted butter, 1 8 oz package of cream cheese, half a cup of sugar, one teaspoon of pumpkin pie spice, and one teaspoon of vanilla.
You also need two large eggs, one cup of pumpkin, melted chocolate chips or chocolate syrup, and whipped cream.
Once your ingredients are gathered, preheat the oven to 325 degrees. In a 12 muffin pan, combine gingersnap and butter in a bowl. Press onto the bottom of each muffin cup and bake for five minutes.
In a mixing bowl, beat the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until blended. Add eggs and beat well, then pour the mix into the pan, filling it 3/4 full. You should bake for 25 to 30 minutes before cooling on a wire rack.
You can garnish this dish with whipped topping and chocolate on top and refrigerate.
Kim said she cooks down the fresh pumpkin grown from her garden, but for this recipe, you can use canned pumpkin. She also doubles this recipe to make 24.
