| Pumpkin Cheesecake with Gingersnap Crust | |
| GINGERSNAP CRUST: | |
2 cups gingersnap cookie crumbs (about 40 gingersnaps) |
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| Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan. Using a fork, combine gingersnaps, pecans, 1/4 cup brown sugar and melted butter. Press mixture onto the bottom and 2 inches up the sides of the pan to form the crust. Bake crust until set and lightly browned, about 10 minutes. Cool completely. | |
| PUMPKIN CHEESECAKE FILLING: | |
| 4 (8-ounce) packages cream cheese, softened 2 cups sugar 1 (15-ounce) can pure pumpkin puree 5 large eggs 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt 2 tablespoons vanilla extract |
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| Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Add pumpkin and beat well. Add eggs 1 at a time, beating on low speed after each. Add flour, spices, and salt; stir in by hand. Stir in vanilla. Spoon filling into cooled crust. Bake until filling is set (will move only slightly when gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill cheesecake, loosely covered, in pan overnight before cutting. | |
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Great American Publishers • www.greatamericanpublishers.com |
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