Pumpkin-Ginger Cheesecake

Pat Fucile


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

★★★★★ 1 vote
1 Hr
1 Hr


1 pkg
package chocolate wafers, like nabisco
1 c
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
1 can(s)
(15 oz) pumpkin puree
2 tsp
vanilla extract
2 tsp
orange zest

How to Make Pumpkin-Ginger Cheesecake


  • 1In 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.
  • 2Using 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
  • 3Pour 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.
  • 4Top with whipped cream and garnish with chocolate leaves and orange peal twists, currants and mint leaves if desired.
  • 5To 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.

Printable Recipe Card

About Pumpkin-Ginger Cheesecake

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