Pumpkin Cheesecake With A Ginger Snap Crust
|For the crust|
|Finely chopped pecans||1⁄3|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|For the filling|
|Cream cheese||24 Ounce, softened|
|Packed light brown sugar||1 Cup (16 tbs)|
|Ginger||1⁄2 Teaspoon, ground|
|Ground nutmeg||1⁄4 Teaspoon|
|Canned pumpkin||1 Cup (16 tbs) (Solid Packed)|
Preheat an oven to 350 degrees F.
Create the crust: First, crush the gingersnaps. Then combine crushed cookies, pecans, melted butter, and sugar together with a fork in medium bowl until crumbs hold together. Press crumb mixture evenly into the bottom of a 9-inch springform pan. Bake 6 to 8 minutes making sure that the crust is set and golden brown. Cool and set aside.
Next, take cream cheese and put in a large bowl. Beat on medium speed with a hand mixer until fluffy, smooth and creamy with no lumps. Add brown sugar, ginger, cinnamon, and nutmeg. Blend well. Continue to mix on medium speed and add eggs and egg yolks one at a time. Add the pumpkin and continue to beat until well blended. Pour the pumpkin mixture into the crust.
Bake until the edges are cooked but the center is still moist, about 1 hour. Cool on a cooling rack about 2 hours. Cover the pan with saran wrap and refrigerate for at least 3 hours. Keep chilled until serving. Serves 10-12.
Recipe Courtesy: HolidaysCentral.Com. HolidaysCentral.com is the year round destination for recipes, traditions, decorating, crafts and activities all centered on Holidays and Seasonal themes.