Got tired of pumpkin pie in the fall so tried this recipe instead.
prep time1 Hr
cook time1 Hr
Ingredients For pumpkin-ginger cheesecake
package chocolate wafers, like nabisco
tablespoons instant espresso powder
tablespoons butter, melted
8 oz packages of cream cheese
half and half
crystallized ginger, chopped
(15 oz) pumpkin puree
How To Make pumpkin-ginger cheesecake
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.
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
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.
Top with whipped cream and garnish with chocolate leaves and orange peal twists, currants and mint leaves if desired.
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.
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