Pumpkin-Ginger Cheesecake

1
Pat Fucile

By
@Honeydog101

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

Rating:

★★★★★ 1 vote

Comments:
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

Add to Grocery List

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

How to Make Pumpkin-Ginger Cheesecake

Step-by-Step

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

Printable Recipe Card

About Pumpkin-Ginger Cheesecake

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




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