Pumpkin Ginger Cheesecake

Christopher Hile

By
@chrishile

Mmmmm Mmmmmm very good perfect for the Thanksgiving Holiday


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Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

THE CRUST

1 1/2 c
ginger snap cookie crumbles
1/4 c
granulated sugar
3 Tbsp
butter

CHEESECAKE FILLING

3-8 oz
pkgs of cream cheese
1 c
granulated sugar
1/4 c
packed light brown sugar
2 large
eggs
1-15 oz
can of pure pumpkin
2/3 c
evaporated milk
2 Tbsp
corn starch
1 tsp
ground nutmeg

CHEESECAKE TOPPING

1-16 oz
sour cream
1/2 c
sugar
1 tsp
vanilla extract

Directions Step-By-Step

1
CRUST:
Preheat oven to 350'
Combine ginger cookie crumbs,butter and sugar in medium bowl mix well, then spread into a 9 inch drop bottom pan. Bake 6-8 minutes then place on a cooling rack for 10 minutes.
2
CHEESECAKE:
Beat soften cream cheese,sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves, beat well. Pour into a prepared crust pan. Place into the oven and bake for 65-75 minutes or until edge is set but center slightly moves.
3
TOPPING:
Combine sour cream, sugar and vanilla into a small bowl, mix well. Spread topping over cheese cake and cool on a wire rack until completely cooled. Refrigerate over night and then top with crumbled ginger snaps. Remove side of pan.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy