Thanksgiving Recipe #1-Pumpkin Cheesecake

I love trying new twists on Thanksgiving classics each year. Thanksgiving food is something I look forward to but I also want healthy, and honestly new and creative versions of those old recipes. I thought I'd put up the recipes I plan to make this year. I found them in a number of different magazines.

Today's recipe is Creamy Pumpkin Cheesecake from Real Food, Fall 2011.

Makes 12 Servings

This one-bowl, crustless cheesecake sets beautifully after a day in the fridge and actually improves with age. (The topping can be done your way. You can choose from chopped pecans, white chocolate chips, candied ginger, chopped up Heath bars, granola, crushed chocolate wafers, gingersnaps, tiny marshmallows, shredded coconut, dried cherries, etc.)

24 ounces cream cheese

1/4 cup creme fraiche or sour cream

1/4 cup cornstarch

3 extra large eggs

1 15-ounce can pumpkin puree

1 1/2 cups sugar (dehydrated cane juice)

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 teaspoons real vanilla extract

soft butter for greasing pan

1. Preheat oven to 350 degrees

2. Using an electric mixer, beat cream cheese, creme fraiche and cornstarch until smooth. Add eggs, pumpkin, all but 1 tablespoon sugar, cinnamon, ginger and vanilla. Mix until smooth.

3. Heavily butter a 10-inch, removable-bottom cake pan. Pour in batter Bake 30 minutes.

4. Top with your choice of toppings. Bake 40 minutes longer until firm. Remove from oven and let cool completely. Cover and refrigerate 24 hours before serving. If enjoying cheesecake plain, sprinkle with remaining sugar.

Note: I baked the cheesecake in a rectangle pan since that what the picture showed. It turned out well. Then I put it in the freezer before putting the toppings on it. I plan to serve it for a meal with guests during the holiday season.