Auntie Gail's Pumpkin Cheesecake with a Secret Ingredient

Do you love cheesecake? Prepare for the creamiest version yet. I am admittedly not much of a baker. A cook yes. Baker no. I think it has something to do with exact measurements. I'm more of a pinch of this, splash of that, kinda girl. SO, when I accidently stumbled on an ingredient that turned this delicious pumpkin cheesecake into the creamiest pumpkin cheesecake. I had to share it with the world!

This recipe comes to me from my Aunt Gail. She was a wonderful lady. A second mom to me and my sisters. She has been gone nearly three years now. One of the last meals we shared was an October feast which included this dessert (In my recipe box it's called Auntie Gail's Pumpkin Cheesecake.) It is as wonderful as the woman who shared it with me.

The only change I've made to this recipe is to add Greek yogurt. Yes, that is my secret ingredient! I know! Crazy! But I promise there's no sacrifice to texture or quality. I realized I was running low on cream cheese and saw yogurt as a good substitute. (I think this is how Einstein felt when he solved the theory of relativity)

The other secret ingredient is rum!

Auntie Gail's Pumpkin Cheesecake

Prep Time: 30mins

Cook Time: 1hr 45 mins

Yields: 12 servings

Ingredients:

Pumpkin Spice - You'll need this to spice up your filling

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

Crust

• 1 1/4 cup crushed ginger snaps

• 3 tablespoons melted butter

• 2 tablespoons brown sugar

• 1 teaspoon cinnamon

Filling

• 3 - 250 gram (8.8 oz) packages of cream cheese - room temperature

• 1/2 cup plain Greek yogurt

• 1 cup sugar

• 2 teaspoons pumpkin spice

• 1 3/4 cups (14 oz) canned pumpkin pie filling

• 5 eggs

• 1/4 cup flour

• 2 tablespoons spiced rum

*Cool Whip for serving

Directions:

Crust

Step 1: Crush ginger snaps and add to medium sized mixing bowl

Step 2: Add brown sugar and cinnamon

Step 3: Add butter and mix with a fork until moistened.

Step 4: Lightly grease a 9.5 inch springform pan (you need this type of pan for cheesecakes)

Step 5: Line bottom of springform pan with crumb mixture. Pat firm and chill while preparing filling.

Filling

*Preheat oven to 325 degrees F

Step 1: Using a stand mixer or electric mixer beat the cream cheese and Greek yogurt until fluffy

Step 2: Slowly beat in sugar

Step 3: Add eggs one at a time. Mix.

Step 4: Gradually beat in flour, pumpkin spice, pumpkin pie filling and rum

Step 5: Bake for 1 hour 30 mins until filling is set.

Step 6: Cool for two hours and serve

*Note - Cheesecakes hate drastic temperature fluctuations. Mine are always prone to cracking, but try a water bath it can help. Wrap the bottom of your springform pan in aluminum foil to prevent leaking and prevent water from getting into the pan. Place it on a pizza tray. Fill the tray with warm water (1 inch or so) Bake. DON'T open the oven door.

Once 1.5 hours has passed. Turn oven off. Leave cake in oven and crack the door slightly for 10-15 mins. This should gradually lower the temperature and prevent cracking.

Enjoy! Even a cracked cheesecake tastes delicious!