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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Carmalized Ginger Pumpkin Shortbread Cheesecake Recipe

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This recipe for Carmalized Ginger Pumpkin Shortbread Cheesecake is from The Gourmet Galley, 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:  
Crust:
2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons granulated sugar

Filling:
2-8 oz pkg. cream cheese, softened
3/4 c. firmly packed brown sugar
3 eggs
1-15 oz can pumpkin
1 tablespoon flour
2 tsp. vanilla extract
1 1/2 tsp. Pumpkin Pie Spice
Whipped cream (optional)

Directions:
Directions:
1. Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

2. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.

3. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.

4. Refrigerate 4 hours or overnight. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.

Number Of Servings:
Number Of Servings:
Makes 12 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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