Guest Post: Scissors and Spatulas


Hey y’all! I’m Jen, from Scissors & Spatulas. I’m excited to be a guest today at A Glimpse Inside! Today I’m going to share with you a really yummy recipe for a traditional Thanksgiving dessert kicked up a notch! First, let me introduce myself. . .

I’m a wife to an amazingly patient man and a mommy to two little boys (Jackson, 3 & Parker, 2) and three fur babies (Lily, Sophie & Lucy). As you can imagine, that there is never a dull moment in my house, but I wouldn’t have it any other way! I constantly have my hands in something, whether it’s cooking, decorating, DIY projects or crafting. To keep my sanity amongst all the chaos, I share my love of these things on my blog. You never know what you’re going to get when you stop by Scissors & Spatulas!
Okay, back to the dessert! Last year for Thanksgiving, I decided to ditch the traditional pumpkin pie and try something new. Something a little more decadent, a little richer and a lot yummier. Pumpkin Pie Cheesecake! It was fantastic!

One thing I didn’t mention about myself is that I love to cook. Over the years I’ve learned which recipes I like, which I don’t and which I need to modify. Oftentimes my cooking now is a recipe {or combined recipes} modified to suit my likes. That is the case with this dessert also! I combined a couple different recipes to make my own crust. For the cheesecake I use Paula Deen’s Pumpkin Cheesecake recipe.

For the crust: 10-12 gingersnap cookies, 1 cup graham cracker crumbs, 1/2 cup pecans and 1/4 cup melted butter, 2 Tbsp. sugar. You can adjust measurements to suit your taste. I used more graham cracker crumbs than cookies.

Combine cookies and pecans in a food processor until finely ground.
Mix graham cracker crumbs, cookie mixture, melted butter and sugar with a fork, just until combined.

Transfer crumb mixture to a springform pan. Press crust firmly onto the bottom, and about 1 inch up the sides of the pan.
Now for the cheesecake.

Be sure your cream cheese has been sitting out for at least an hour to get nice and soft so your cheesecake will not be lumpy! Beat softened cream cheese until creamy, about 3 minutes.

Add pumpkin, sugar, eggs, sour cream and spices and mix just until blended. Add flour and vanilla and continue to mix until well blended, stopping to scrape sides and bottom.

Pour batter into prepared crust. As you can see, mine is a little lumpy. I think this could have been prevented if had I used the wire whisk attachment on my mixer. Oh well, it still tasted good!

{I did not follow this recipes directions for baking the cheesecake. After reading reviews I chose to bake using the water bath.}

Bake in a 350 degree oven in or above a water bath. My springform pan would not fit into my water bath pan so I placed it underneath. This is supposed to prevent the cheesecake from cracking due to temperature changes during cooking and cooling.
Bake for 1 hour 20 minutes. Turn off oven and open oven door, leaving cheesecake in the oven while it cools. Place on cooling rack. Once the cake is completely cooled, remove outer edge of the springform pan.

Serve with a dollop of whipped cream and a drizzle of caramel sauce.

I hope you’ll include this dessert in your Thanksgiving spread. You’ll be happy you did!

Thanks so much to Alison for having me today! I hope you’ll stop by my blog, Scissors & Spatulas to

see what I’m up to.

Thanks so much for sharing that recipe Jen! It looks very yummy!

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  • Kathryn Ferguson Griffin
    November 1, 2011 at 8:28 pm

    That looks absolutely delicious! Drooling. Thanks for sharing. Hope you gals have a grand evening. Toodles, Kathryn @TheDedicatedHouse