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


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.

About this Recipe

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