Saturday, September 26, 2015

Pumpkin Cheesecake

Pumpkin Cheesecake

Serves: 12
2 cups gingersnap cookie crumbs, about 40 cookies 
6 tablespoons butter, melted 
2 tablespoons granulated sugar 
2 packages (16 ounces) cream cheese, softened 
3/4 cup firmly packed light brown sugar 
3 eggs 
1 can (15 ounces) pumpkin 
1 tablespoon flour 
2 teaspoons vanilla extract
1 teaspoon ground Saigon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg,
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.

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 spices; beat until smooth. Pour into crust

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

Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

Vanilla Whipped Cream: 
Beat 1 cup heavy cream, 
1/4 cup confectioners' sugar 
1 teaspoon vanilla extract 
in medium bowl with electric mixer on high speed until stiff peaks form.

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