pumpkin ginger cheesecake
Mmmmm Mmmmmm very good perfect for the Thanksgiving Holiday
prep time
30 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- THE CRUST
- 1 1/2 cups ginger snap cookie crumbles
- 1/4 cup granulated sugar
- 3 tablespoons butter
- CHEESECAKE FILLING
- 3-8 ounces pkgs of cream cheese
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1-15 ounce can of pure pumpkin
- 2/3 cup evaporated milk
- 2 tablespoons corn starch
- 1 teaspoon ground nutmeg
- CHEESECAKE TOPPING
- 1-16 ounce sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
How To Make pumpkin ginger cheesecake
-
Step 1CRUST: Preheat oven to 350' Combine ginger cookie crumbs,butter and sugar in medium bowl mix well, then spread into a 9 inch drop bottom pan. Bake 6-8 minutes then place on a cooling rack for 10 minutes. -
Step 2CHEESECAKE: Beat soften cream cheese,sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves, beat well. Pour into a prepared crust pan. Place into the oven and bake for 65-75 minutes or until edge is set but center slightly moves.
-
Step 3TOPPING: Combine sour cream, sugar and vanilla into a small bowl, mix well. Spread topping over cheese cake and cool on a wire rack until completely cooled. Refrigerate over night and then top with crumbled ginger snaps. Remove side of pan.
- 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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