Ginger Pumpkin Cheesecake


Ginger Pumpkin Cheesecake



Preheat oven to 325 degrees.

Combine in a food processor:

  • 2 ½  cups gingersnaps
  • ¼ c brown sugar
  • 8 T melted butter
  • ½ c pecans


Press into bottom of 10-inch springform pan.  

Bake for 15-20 mins.  Crust should look dark and “crunchy.”  Remove and set aside to cool.  



On medium setting, beat:  2 lbs. cream cheese (4 8-oz. pkgs.)

  • 1 ½ c white sugar
  • 1 c brown sugar


Scrape sides of bowl frequently.  When completely blended, add:

  • ¼ c sour cream
  • 15-oz. can pure pumpkin
  • 6 large eggs (beat after each egg)
  • 1 tsp vanilla extract
  •  2 ½ tsp. cinnamon
  •  1 tsp. ground ginger
  •  ¼ tsp. ground cloves
  •  3 Tblsp. minced crystallized ginger
  •  Zest of 1 orange
  •  1 tsp. salt

Beat just until combined and pour into the cooled crust.


Place roasting pan filled with water on bottom rack of oven.  Place cheesecake on rack directly above the roasting pan. Bake until the outside of the cake is set, but the center will still jiggle, about 1 hr., 35 mins. When finished, open door to oven to let out some heat.  Leave cheesecake in oven for 1 more hour, then remove and cool on rack.  Refrigerate 8 hours or overnight. 


BEFORE SERVING:  Finish with a dollop of whipped cream on each slice and sprinkle w/toasted pecans and cinnamon.


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