Mike Sherrill For Congress

Hey folks,

Before the holiday tomorrow, I want to wish you and your family a happy, safe, and peaceful Thanksgiving.

There is so much I am grateful for: my family and community, the opportunity to start a campaign focused on New Jersey’s future, and the commitment and generosity of this grassroots team.

Between getting this new campaign off the ground and several years of rushing back home from Washington for Thanksgiving, I know what it’s like to be in a pinch for an exciting holiday recipe. So if you’re looking for a dish to make for your family or friends, I’ve got you covered with a Sherrill family staple!

This spin on a classic cheesecake is one of my all-time favorites, and it has become a tradition with my family. If you’re a fan of spicy food, I bet you’ll love it — but if not, I still encourage you to give it a try! (After I shared this recipe last year, I got a lot of thumbs-up reviews!)

Happy Thanksgiving,

Mikie

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Spicy Pumpkin Cheesecake

Crust:
1 ½ cups graham cracker crumbs
1/3 cups melted salted butter
1/3 cups sugar

Preheat oven to 350 degrees. Mix crust ingredients and press mixture into a greased 9-inch spring form pan. Bake at 350 degrees for 8 minutes, until it is fragrant and starts to take on color. Cool the crust while you prepare the filling.

Filling:
1 lb. cream cheese
5 ½ oz. Mascarpone cheese, room temperature
1 cup sugar
4 eggs
½ tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ginger
1/8 tsp. cayenne
1 cup pumpkin puree

Preheat oven to 300 degrees. Beat cream cheese and mascarpone to smooth. Add sugar and spices and continue to mix. Add eggs one at a time while mixing. Add pumpkin puree.

Pour batter into spring form pan and bake for approximately 1 ½ hours until not loose. Cool to room temperature. Remove spring form pan from oven. Serve with chocolate shavings and whipped cream.