Ginger-Pumpkin Cheesecake with Graham Cracker Crust
Ginger-Pumpkin Cheesecake with Graham Cracker Crust and Crystallized
1 cup Graham Cracker Crumbs
3 Tbsp Butter, melted
2 Tbsp Sugar
1 16-0z package Cream cheese, softened
1 1/4 cup Sugar
1 15-oz can solid-pack Pumpkin
3/4 cup sour cream
2 Tbsp Bourbon or 2 tsp vanilla extract
1 tsp Ground cinnamon
1 tsp Ground ginger
1/2 ground allspice
1/4 tsp salt
4 large eggs
1/2 cup apricot jam or glaze
1/2 cup sliced crystallized ginger
Preheat oven to 350 oF. In a 9 x 3 in. spingform pan, combine graham
cracker crumbs, melted butter and sugar. Stir with a fork until
moistened. Press mixture onto bottom of pan. Tightly wrap outside of pan
with heavy duty foil. Bake 10 minutes. Cool completely in pan on wire
In a large bowl, with mixer at medium speed, beat cream cheese until
smooth. Beat in sugar until blended, about 1 minute, scraping bowl with
spatula. Reduce speed to low. Beat in pumpkin, sour cream, bourbon,
allspice, ginger and salt, Add eggs, one at a time, beating until just
Pour pumpkin mixture onto crust and set springform pan into a large
roasting pan. Palce roasting pan on oven rack. Carefully pour enough
very hot water into roasting pa to come 1 inch up side of springform
pan. Bake until center of cake barely jigles, about 1 hour and 10
Remove cheesecake pan from water bath and transfer to wire rack. Remove
foil. Cool completely in pan on rack. Cover and refrigerate until well
chilled, at least 6 jorus or overnight.
Melt 1/2 cup apricot jam or glaze and brush onto the top of the
cheesecake. Sprinkle the crystallized giner around the edges.
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