Post by Debbie on Jun 6, 2012 1:10:36 GMT -5
GINGERSNAP CRUST:
2 cups gingersnap cookie crumbs (about 40 gingersnaps)
1 cup finely crushed pecans (optional)
1/4 cup (packed) light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 325 degrees.
Grease and flour a 9-inch springform pan.
Using a fork, combine gingersnaps, pecans, 1/4 cup brown sugar and melted butter.
Press mixture onto the bottom and 2 inches up the sides of the pan to form the crust.
Bake crust until set and lightly browned, about 10 minutes.
Cool completely.
PUMPKIN CHEESECAKE FILLING:
4 (8-ounce) packages cream cheese, softened
2 cups sugar
1 (15-ounce) can pure pumpkin puree
5 large eggs
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes.
Add pumpkin and beat well.
Add eggs 1 at a time, beating on low speed after each.
Add flour, spices, and salt; stir in by hand.
Stir in vanilla. Spoon filling into cooled crust.
Bake until filling is set (will move only slightly when gently shaken), about 1 hour 20 minutes.
Cool 1 hour.
Run knife around sides of pan to release crust.
Chill cheesecake, loosely covered, in pan overnight before cutting.
2 cups gingersnap cookie crumbs (about 40 gingersnaps)
1 cup finely crushed pecans (optional)
1/4 cup (packed) light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 325 degrees.
Grease and flour a 9-inch springform pan.
Using a fork, combine gingersnaps, pecans, 1/4 cup brown sugar and melted butter.
Press mixture onto the bottom and 2 inches up the sides of the pan to form the crust.
Bake crust until set and lightly browned, about 10 minutes.
Cool completely.
PUMPKIN CHEESECAKE FILLING:
4 (8-ounce) packages cream cheese, softened
2 cups sugar
1 (15-ounce) can pure pumpkin puree
5 large eggs
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes.
Add pumpkin and beat well.
Add eggs 1 at a time, beating on low speed after each.
Add flour, spices, and salt; stir in by hand.
Stir in vanilla. Spoon filling into cooled crust.
Bake until filling is set (will move only slightly when gently shaken), about 1 hour 20 minutes.
Cool 1 hour.
Run knife around sides of pan to release crust.
Chill cheesecake, loosely covered, in pan overnight before cutting.