pumpkin pie cheesecake with ginger crust
- Number of Servings: 10
Ingredients
GINGER CRUST:2 cups ginger cookies, ground2 tbsp brown sugar1 tsp ground ginger1/4 cup butter, meltedCHEESECAKE FILLING:2 (8 oz) pkg. cream cheese3/4 cup granulated sugar2 eggs1 (15 oz) can pumpkin1 cup sour cream1.5 tsp cinnamon1/2 tsp nutmeg1/2 tsp ginger1/2 tsp cloves1/2 tsp allspice1/2 tsp salt sense
preheat oven to 350
CRUST: grind ginger cookies in food processor until fine. Mix in brown sugar and ginger. Add melted butter and blend thoroughly. Press firmly into the bottom of a 9 inch spring form pan and bake for 10 minutes. Turn oven down to 325 and allow the crust to cool while you make the filling.
FILLING: with an electric mixer, beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. In a separate bowl blend pumpkin, sour cream with spices and salt, mixing well. Stir gently into the cream cheese mix by hand. Pour cream cheese filling into crust. Place a large piece of aluminum foil on your counter and wrap the pan tightly with it. Place cheesecake in a large roasting pan. Fill the pan with very hot water, 1 inch up to the side of the springform pan, to make a water bath. Bake cheesecake for 1 hour. Turn oven off and leave cheesecake in oven to cool for another hour. Chill in the refrigerator.
Serving Size: 10
CRUST: grind ginger cookies in food processor until fine. Mix in brown sugar and ginger. Add melted butter and blend thoroughly. Press firmly into the bottom of a 9 inch spring form pan and bake for 10 minutes. Turn oven down to 325 and allow the crust to cool while you make the filling.
FILLING: with an electric mixer, beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. In a separate bowl blend pumpkin, sour cream with spices and salt, mixing well. Stir gently into the cream cheese mix by hand. Pour cream cheese filling into crust. Place a large piece of aluminum foil on your counter and wrap the pan tightly with it. Place cheesecake in a large roasting pan. Fill the pan with very hot water, 1 inch up to the side of the springform pan, to make a water bath. Bake cheesecake for 1 hour. Turn oven off and leave cheesecake in oven to cool for another hour. Chill in the refrigerator.
Serving Size: 10
Nutritional Info Amount Per Serving
- Calories: 594.1
- Total Fat: 33.8 g
- Cholesterol: 114.6 mg
- Sodium: 498.8 mg
- Total Carbs: 67.0 g
- Dietary Fiber: 2.8 g
- Protein: 8.5 g
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