pumpkin-ginger cheesecake
(1 rating)
Got tired of pumpkin pie in the fall so tried this recipe instead.
(1 rating)
prep time
1 Hr
cook time
1 Hr
method
Bake
Ingredients For pumpkin-ginger cheesecake
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1 pkgpackage chocolate wafers, like nabisco
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1 csugar
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2 Tbsptablespoons instant espresso powder
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6 Tbsptablespoons butter, melted
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4 pkg8 oz packages of cream cheese
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1/2 csour cream
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1/2 chalf and half
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1/4 corange juice
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1/4 ccrystallized ginger, chopped
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4 lgeggs
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1 can(15 oz) pumpkin puree
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2 tspvanilla extract
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2 tsporange zest
How To Make pumpkin-ginger cheesecake
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1In a blender, pulse chocolate wafter, ¼ cup sugar, and espresso 10 times. Stir in butter. Press into bottom and up the sides of a 9” springform pan. Bake 10 minutes at 350°; let cool.
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2Using an electric mixer on medium speed, beat remaining sugar, cream cheese, sour cream, half and half, juice, ginger, eggs, pumpkin, vanilla extract and orange zest for 4 minutes
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3Pour onto prepared crust. Bake 1 hour at 350°. Turn off oven and prop open oven door. Let cheesecake sit in oven for one hour. Chill for 4 hours.
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4Top with whipped cream and garnish with chocolate leaves and orange peal twists, currants and mint leaves if desired.
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5To make chocolate leaves, pick several rose leaves and wash thoroughly, and then allow to dry on a towel. Melt a ¼ cup of chocolate chips and coat the veined underside of the dry rose leaves with the melted chocolate chips. Place on a plate and place in the freezer until the chocolate has hardened, about 1 hour. Carefully peel leaves off the hardened chocolate.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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