Crust:
1 cup (100 grams) graham cracker crumbs (or crushed Digestive Biscuits)
1/2 cup (50 grams) crushed ginger cookies, homemade or store bought
1 tablespoon (15 grams) white sugar
4 - 5 tablespoons (57-70 grams) unsalted butter, melted
Pumpkin Cheesecake:
2/3 cup (145 grams) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2-8 ounce packages (450 grams) full fat cream cheese, room temperature
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) pure pumpkin puree (canned or homemade)
Cream Cheese Topping:
1 cup (240 ml) sour cream, room temp.
1/4 cup (50 grams) white sugar
Pumpkin Cheesecake:Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan.
Crust: In a medium sized bowl combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan. Bake 8-10 minutes or until set. Let cool while you make the cheesecake..
Pumpkin Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape downthe sides of the bowl and beat in the vanilla extract and pumpkin puree.
Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (160 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan. Total baking time 40 -60 minutes.
PUMPKIN ANGEL CAKE
ANGEL FOOD CAKE MIX----BETTY CROCKER 1 STEP IS BEST
30 OZ CAN LIBBY PUMPKIN MIX
1 TSP PUMPKIN PIE SPICE
1 TSP GROUND NUTMEG
MIX TOGETHER--SPRAY 13X9 PAN WITH PAM, WIPE OUT EXCESS
BAKE 350 OVEN-----30-35 MIN.
TOPPING
12OZ COOL WHIP---LITE IS OK
1 SM CAN PUMPKIN
1/2 TSP PUMPKIN SPIE SPICE
3.4OZ INSTANT VANILLA PUDDING--SUGAR FREE IS OK
STIR ALL TOGETHER
TOP WITH CHOPPED PECANS
It didn't say but I put mine in the refrigerator due to the cool whip.
Hope you try the cake and enjoy it as much as we are.
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