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Pumpkin Ginger Cheesecake Recipe

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This recipe for Pumpkin Ginger Cheesecake, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jodi Painschab
Added: Saturday, January 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 cups gingersnap cookie crumbs
cup granulated sugar
3 tbsp melted butter

Cheesecake:
3 pkgs (8 oz each) cr. Cheese
1 cup granulated sugar
cup brown sugar
2 large eggs
1 15 oz. can pure pumpkin
2/3 cup evaporated milk
2 tbsp cornstarch
tsp ground ginger
tsp ground cloves

Topping:
1-16 oz. container sour cream, at room temperature
1/3 cup granulated sugar
1 tsp vanilla
Crushed gingersnap cookies

Directions:
Directions:
Crust:
Combine together and press onto bottom and up 1-inch of side of greased 9-inch spring-form pan. Tightly wrap outside of pan with 2 pieces of foil to prevent leakage.

Cheesecake:
Beat cheese and sugars together until fluffy. Beat in eggs, pumpkin, and milk. Add cornstarch, ginger, and cloves; beat well. Pour into crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth. Bake 65-75 minutes or until edge is set but center still moves slightly.

Topping:
Combine sour cream, sugar, and vanilla in small bowl. Mix well. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over cheesecake. Return cake to water bath; bake 5 more minutes. Remove cheesecake from water bath and place on wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate several hours or overnight. Top with crumbled gingersnap cookies. Remove side of pan.

Personal Notes:
Personal Notes:
I think at one time Michelle had asked for this recipe from me on one Thanksgiving Day; needless to say, she is just now getting it. Better late than never :)

 

 

 

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