Pumpkin-Ginger Cheesecake

Pat Fucile

By
@Honeydog101

Got tired of pumpkin pie in the fall so tried this recipe instead.


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Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1 pkg
package chocolate wafers, like nabisco
1 c
sugar
2 Tbsp
tablespoons instant espresso powder
6 Tbsp
tablespoons butter, melted
4 pkg
8 oz packages of cream cheese
1/2 c
sour cream
1/2 c
half and half
1/4 c
orange juice
1/4 c
crystallized ginger, chopped
4 large
eggs
1 can(s)
(15 oz) pumpkin puree
2 tsp
vanilla extract
2 tsp
orange zest

Directions Step-By-Step

1
In a blender, pulse chocolate wafter, ¼ cup sugar, and espresso 10 times. Stir in butter. Press into bottom and up the sides of a 9” springform pan. Bake 10 minutes at 350°; let cool.
2
Using an electric mixer on medium speed, beat remaining sugar, cream cheese, sour cream, half and half, juice, ginger, eggs, pumpkin, vanilla extract and orange zest for 4 minutes
3
Pour onto prepared crust. Bake 1 hour at 350°. Turn off oven and prop open oven door. Let cheesecake sit in oven for one hour. Chill for 4 hours.
4
Top with whipped cream and garnish with chocolate leaves and orange peal twists, currants and mint leaves if desired.
5
To make chocolate leaves, pick several rose leaves and wash thoroughly, and then allow to dry on a towel. Melt a ¼ cup of chocolate chips and coat the veined underside of the dry rose leaves with the melted chocolate chips. Place on a plate and place in the freezer until the chocolate has hardened, about 1 hour. Carefully peel leaves off the hardened chocolate.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American