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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Since I got a request to post this; here it is. It's a very yummy cheesecake, too. Ingredients:
1 and 1/2 cups ginger-snap crumbs ( these hard cookies are very hard to turn into crumbs. i finally put them in blender & pulverized them. you'll have to keep stopping blender & scraping & turning crumbs so they don't all wedge into bottom of blender) |
3/4 cup finely-chopped pecans |
6 tablesps. butter; melted |
1/2 pound creamcheese; at room temperature |
1/2 cup sugar |
1/2 cup brown sugar; lightly packed |
1 teasp. cinnamon powder |
3/4 teasp. ginger powder |
1/2 teasp. clove powder |
1/2 teasp. grated nutmeg |
1 cup unsweetened pumpkin puree ( not pumpkin pie filling ) |
5 large eggs |
1/2 cup heavy cream |
Directions:
1. 1) Crust: Lightly butter a 10 by 12 inch round cake pan. Combine gingersnap crumbs,nuts & melted butter in a bowl & mix well. Press mixture firmly onto bottom & sides of cake pan & refrigerate at least 30 minutes. Preheat oven to 350 degrees F.
2. 2) Filling: In large bowl beat creamcheese until smooth. Add sugars & all the spices & beat until light in texture ( about 3 to 4 minutes ). Add pumpkin puree & mix just until blended. Stir in eggs, one at a time, scraping sides of bowl after each addition. Stir in cream. Pour batter into prepared crumb crust & put cake pan into a roasting pan. Add enough hot water to roasting pan so that it comes half-way up sides of cake pan. Place carefully in center of oven. Bake until cheesecake is firm to the touch & slightly puffed ( about 50 minutes ).Remove cake from oven & let cool on wire rack. Once cooled, cover cake with a dinnerplate & refrigerate for at least 4 hours. When completely chilled, lower cake pan into a hot-water bath until not quite up to top of cake pan.Let sit for 2 to 3 minutes to loosen crust. Remove from hot water & thoroughly dry sides & bottom of cake pan. Invert a large, flat plate onto top of cake pan & tap cake once on counter, then remove cake from pan onto plate. Now, place a second plate on bottom of cake & turn it right-side-up. Cut with a warm knife & serve with Maple Bourbon Sauce.
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