Pumpkin Cheesecake with Gingersnap Crust
"Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic.Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake...."
INGREDIENTS
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1 1 1/4 cups gingersnap cookie crumbs
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1 1/4 cup King Arthur Unbleached All-Purpose Flour
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1 1/4 to 1/2 teaspoon ground ginger
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1 2 tablespoons brown sugar
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1 1/4 cup unsalted butter, melted
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1 3 8-ounce packages cream cheese, at room temperature
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1 1 3/4 cups sugar
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1 1 teaspoon cinnamon
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1 1/2 teaspoon ground ginger
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1 1/4 teaspoon nutmeg
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1 1/8 teaspoon ground cloves
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1 1/4 cup King Arthur Unbleached All-Purpose Flour
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1 1 teaspoon vanilla
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1 1 cup pumpkin puree (not pumpkin pie filling mix)
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1 5 large eggs
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1 1/2 cup sour cream
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1 1 1/4 cups gingersnap cookie crumbs
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1 1/4 cup King Arthur Unbleached All-Purpose Flour
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1 1/4 to 1/2 teaspoon ground ginger
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1 2 tablespoons brown sugar
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1 1/4 cup unsalted butter, melted
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1 3 8-ounce packages cream cheese, at room temperature
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1 1 3/4 cups sugar
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1 1 teaspoon cinnamon
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1 1/2 teaspoon ground ginger
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1 1/4 teaspoon nutmeg
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1 1/8 teaspoon ground cloves
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1 1/4 cup King Arthur Unbleached All-Purpose Flour
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1 1 teaspoon vanilla
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1 1 cup pumpkin puree (not pumpkin pie filling mix)
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1 5 large eggs
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1 1/2 cup sour cream
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