Pumpkin Cheesecake with Ginger Cream Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup sugar, divided |
3/4 cup firmly packed brown sugar, divided |
3/4 cup graham cracker crumbs |
1/2 cup finely chopped pecans |
1/4 cup butter or margarine, melted |
1 tablespoon all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 (16-ounce) can pumpkin |
3 (8-ounce) packages cream cheese, softened |
3 large eggs |
Directions:
1. Combine 1/4 cup sugar, 1/4 cup brown sugar, graham cracker crumbs, 1/2 cup pecans, and butter; press in bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Cover and chill 1 hour.
2. Combine remaining 1/2 cup sugar, 1/2 cup brown sugar, flour, and next 6 ingredients; set aside.
3. Beat cream cheese at medium speed of an electric mixer until creamy. Add pumpkin mixture, beating well. Add eggs one at a time, beating after each addition. Pour mixture into prepared crust. Bake at 350° for 55 minutes. Cool completely in pan on a wire rack.
4. Spoon Ginger Cream Topping over cheesecake. Cover and chill at least 8 hours. To serve, carefully remove sides of springform pan; garnish cheesecake, if desired.
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