pumpkin-ginger cheesecake
Got tired of pumpkin pie in the fall so tried this recipe instead.
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
Ingredients
- 1 package package chocolate wafers, like nabisco
- 1 cup sugar
- 2 tablespoons tablespoons instant espresso powder
- 6 tablespoons tablespoons butter, melted
- 4 packages 8 oz packages of cream cheese
- 1/2 cup sour cream
- 1/2 cup half and half
- 1/4 cup orange juice
- 1/4 cup crystallized ginger, chopped
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest
How To Make pumpkin-ginger cheesecake
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Step 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.
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Step 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
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Step 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.
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Step 4Top with whipped cream and garnish with chocolate leaves and orange peal twists, currants and mint leaves if desired.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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