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Pumpkin Cheesecake Recipe

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This recipe for Pumpkin Cheesecake is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. gingersnap cookie crumbs
1/4 c. melted butter
3 pkg. (8oz. ea.) cream cheese, softened
1 c. plus 2 T. sugar
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 lb. pumpkin puree
4 large eggs at room temperature
Topping: 12 walnut halves & whipped cream
Directions:
Directions:
Mix cookie crumbs and butter. ( If grinding in blender, break up cookies first) Press mixture into bottom of 9" spring form pan.. Bake at 350º
Reduce oven temperature to 300º. Beat cream cheese, 1 cup sugar, cinnamon, ginger & cloves in large bowl on medium speed until smooth. Add pumpkin and mix well. Beat in eggs, one at a time,on lowest speed of mixer.
Pour over crumb crust. Bake at 300º until center is firm, about 1 1/4 hours. When removed from oven, refrigerate immediately, uncovered. Chill for at least 3 hours or overnight before serving.
Decorations: Place 2 T. sugar & walnuts in saucepan over medium heat. Stir constantly until sugar carmelizes and coats walnuts.Spread on foil, spacing nuts apart. Cool.
Remove cheesecake from spring form pan. Top with whipped cream (around edge or all over) and garnish with walnuts.

 

 

 

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