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Pumpkin Ginger Cheesecake Recipe

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This recipe for Pumpkin Ginger Cheesecake is from The Vold Family Cookbook Project, 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:
4 tbsp. butter
3/4 c. graham cracker crumbs
1/2 c. crushed gingersnaps
1 tbsp. brown sugar
1 tsp. cinnamon
Filling:
1 c. heavy cream
24 oz. cream cheese, softened
1 1/2 c. sugar
3 large eggs
1 1/2 c. mashed pumpkin
3/4 tsp. cinnamon
3/4 tsp. ginger
3/8 tsp. cloves
1/4 c. pecan halves
Directions:
Directions:
Preheat oven to 325º.
For crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10 in. springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
For filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese in a large bowl with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of wide aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the springform pan. Bake for 60 to 70 min. Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake.

 

 

 

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