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pumpkin ginger cheesecake

(1)
chrishile avatar
Recipe by
Christopher Hile
@chrishile
Defiance, OH

Mmmmm Mmmmmm very good perfect for the Thanksgiving Holiday

read more
(1)
yield 8 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin ginger cheesecake

  • 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 lg
    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

  • 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.
  • The wife came up with the idea of the pumpkin ginger snap crumb design she is so smart
    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.
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Categories & Tags for Pumpkin Ginger Cheesecake:

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