Pumpkin Cheesecake with Ginger Crust - NBC Connecticut
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Taste of Today Recipes

Pumpkin Cheesecake with Ginger Crust

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    Recipe Featured on Taste of Today Sunday, November 22, 2009

    Makes 1- 9” Cake Pan

    1 cup Graham Cracker Crumbs
    ¼ cup Sugar
    1 ½ tsp. Ground Ginger
    4 tbsp. Butter-melted
    1 ½ lb. Cream Cheese-softened to room temperature
    1 cup Sugar
    ¼ cup All Purpose Flour
    1/8 tsp. Ground Nutmeg
    ¼ tsp. Cinnamon
    ¼ tsp. Salt
    1 ¼ cups Canned Pumpkin Puree
    1 tbsp. Pure Vanilla Extract
    3  Eggs

    • Preheat oven to 325ºf.
    • Combine the graham crumbs, sugar, ginger and melted butter until evenly mixed.
    • Press the crust mixture into the bottom of an 8” cake pan that has been sprayed with vegetable spray and a parchment circle has been placed on the bottom.
    • Reserve.
    • To make the filling, cream the cheese and sugar together until very smooth.
    • Sift together the flour, nutmeg, cinnamon  and salt.
    • Add to the cream cheese mixture and again mix until very smooth, scraping down with a rubber scraper.
    • Whisk together the pumpkin, vanilla, and eggs.
    • Gradually add this to the cheese mixture gradually, scraping down the bowl often.
    • Mix until very smooth.
    • Pour the mixture into the cake pan and bake in a shallow water bath for about 1 hour and 15 minutes or until set.
    • Cool thoroughly before un molding and serving.