Real Recipes From Real Home Cooks ®

pumpkin-ginger cheesecake

(1 rating)
Recipe by
Pat Fucile
Eden Prairie, MN

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

(1 rating)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For pumpkin-ginger cheesecake

  • 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 lg
  • 1 can
    (15 oz) pumpkin puree
  • 2 tsp
    vanilla extract
  • 2 tsp
    orange zest

How To Make pumpkin-ginger cheesecake

  • 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.

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