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Ginger Pumpkin Cheesecake
Author/Submitted by:
McCormick.com
Servings: 12
Categories:
Cheesecakes
/
Desserts
/
Pecans
/
Pumpkin
Ingredients: 8
ounces
gingersnaps,
finely crushed
3
tablespoons
butter or margarine,
melted
2
tablespoons
sugar 16
ounces
cream cheese,
softened
3/4
cup
light brown sugar,
firmly packed
3
large
eggs 2
teaspoons
vanilla extract 15
ounces
canned pumpkin 1
tablespoon
flour 2
teaspoons
pumpkin pie spice
whipped cream
pecan halves
Directions:
1.
Preheat oven to 325F. Combine gingersnap crumbs, butter and sugar. Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.
2.
Beat cream cheese and brown sugar with electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add next 4 ingredients and beat until smooth. Pour into crust. Bake 50 minutes or until lightly browned on top and almost set.
3.
Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.
4.
Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.
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