Congresswoman Renee Ellmers: Happy Thanksgiving (and pumpkin cheesecake!)

Video of the Week:

I wanted to take a moment and wish everyone in District 2 a Happy Thanksgiving. Take a quick minute or two to watch
my Thanksgiving Message! Click on the picture above to watch.


My Family’s Favorite Thanksgiving Recipe:
Happy Thanksgiving to you and your families!

As you prepare some of your family’s favorite meals today, I wanted to share one of our own. Pumpkin cheesecake is a longtime favorite in the Ellmers’ household, so my husband, Brent, and I did a test run of our dessert this week. I hope you will scroll down to check it out!


Holiday Pumpkin Cheesecake: The Ingredients

 The ingredients for this Thanksgiving favorite is as follows:

Crust: 1/2 cup gingersnap crumbs

  • 1 cup heavy cream
  • 1/2 cup chopped pecans


  • 2 pounds softened cream cheese
  • 1 and 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/8 teaspoon salt
  • 6 eggs
  • 2 cups pumpkin puree
The Spread

 I prefer to lay the ingredients out on the counter– it makes the baking process much more efficient!


Step by Step (Picture) Process:

 In a large bowl, beat the cream cheese, sugar, flour, cloves, allspice, salt and eggs until smooth!

 Next, be sure to add in the pumpkin puree. Don’t forget to mix in the cinnamon and nutmeg!

  Egg number 1 of 6…


 Pour the mixture into the chilled springform pan and bake in a preheated oven at 325 degrees for 1 hour and 30 minutes. Once the timer goes off, turn off the oven and let the cake stand in an open oven for about 30 more minutes.

 My husband, Brent, was my videographer and photographer. A little different from his day job!


The Pumpkin Cheesecake Video:

 Click here or on the photo above to see how much fun we had making pumpkin cheesecake!