Pumpkin Ginger Cheesecake

3
Christopher Hile

By
@chrishile

Mmmmm Mmmmmm very good perfect for the Thanksgiving Holiday

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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  • THE CRUST

  • 1 1/2 c
    ginger snap cookie crumbles
  • 1/4 c
    granulated sugar
  • 3 Tbsp
    butter
  • CHEESECAKE FILLING

  • 3-8 oz
    pkgs of cream cheese
  • 1 c
    granulated sugar
  • 1/4 c
    packed light brown sugar
  • 2 large
    eggs
  • 1-15 oz
    can of pure pumpkin
  • 2/3 c
    evaporated milk
  • 2 Tbsp
    corn starch
  • 1 tsp
    ground nutmeg
  • CHEESECAKE TOPPING

  • 1-16 oz
    sour cream
  • 1/2 c
    sugar
  • 1 tsp
    vanilla extract

How to Make Pumpkin Ginger Cheesecake

Step-by-Step

  1. CRUST:
    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.
  2. CHEESECAKE:
    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.
  3. TOPPING:
    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.

Printable Recipe Card

About Pumpkin Ginger Cheesecake

Course/Dish: Cakes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy




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