Pumpkin Cheesecake
Crust
1 1/3 cups gingersnap crumbs
1/4 cup (1/2 stick) unsalted butter - melted
Preheat oven to 350°. Blend gingersnap crumbs with melted butter, and press mixture firmly into the bottom - and partway up the sides - of a 9" springform pan. Bake 10 minutes. Cool completely before filling.
Filling
2 8-ounce packages cream cheese - at room temperature
2 cups pumpkin puree (solid-pack)
3/4 cup firmly packed brown sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
4 eggs
Preheat oven to 350°. Blend together cream cheese, pumpkin puree, cornstarch, suagar and spices in a mixer using a flat paddle, or in a food processor. Beat in eggs one at a time, blending until mixture is smooth and creamy.
Pour filling mixture into prepared crust and bake until a toothpick or skewer, inserted near the center of cheesecake, comes out clean - 50-55 minutes. [The absolute center may not be quite set, it will firm as cheesecake cools.]
Cool the cheesecake thoroughly, and chill for at least 4 hours before serving.
Yield: 10-12 servings
Submitted by sooz
Cakes, Cookies, Pies & Desserts
RecipeBox Index
