"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pumpkin Cheesecake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pumpkin Cheesecake, by , is from Ruehl Your Kitchen, 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!

Contributor:  
Contributor:  
Alma Helpling

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces gingersnaps (about 18)
4 tbsp (1/2 stick) unsalted butter, melted

Nonstick cooking spray for the sides of the pan

4 8 ounce bars cream cheese, room temperature
1/ 1/2 cups packed light brown sugar
4 large eggs at room temperature
1/4 cup all purpose flour, spooned and leveled
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground cinnamon, plus a little more for dusting
1/2 tsp kosher salt
1 15 ounce can pure pumpkin puree
3/4 cup heavy cream
1/4 cup sour cream
1 tbsp confectioners' sugar

Directions:
Directions:
Heat oven to 325. In a food processor, pulse the gingersnaps until fine crumbs (about one cup). Add the butter and pulse to combine. Press the mixture into the bottom of a 9 inch springform pan (preferably nonstick), using straight-sided dry measuring cup to help. Spray the sides of the pan lightly with the cooking spray. Place the pan on a rimmed baking sheet.

Using an electric mixer, beat the cream cheese and brown sugar on medium until smooth, 1 to 2 minutes. Beat in the eggs, one a time. Add the flour, allspice, ginger, cinnamon and salt and beat to combine. Add the pumpkin and beat to combine. Pour the mixture into the prepared pan and bake until set but still slightly wobbly in the center (1 1/4 to 1 3/4 hours). Tent loosely with foil if the top becomes too dark.

Let cool completely in the pan, then refrigerate until firm, at least two hours. Run a knife around the edge of the cheesecake to loosen and then unmold.

Just before serving, using an electric mixer, beat the cream, sour cream and confectioners' sugar until soft peaks form. Dollop on the cheesecake and dust with cinnamon.

Number Of Servings:
Number Of Servings:
14 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
When baking cheesecakes, it is helpful to put an oven safe bowl of water in the oven while baking. The moisture helps lessen the risk of cracks in the cheesecake.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!