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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 10 |
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Ingredients:
1 1/2 cups ginger snaps, finely crushed |
1/3 cup butter or 1/3 cup margarine, melted |
4 tablespoons flour, divided |
2 (8 ounce) packages cream cheese, softened |
2/3 cup sugar |
1/2 teaspoon ginger, ground |
1 teaspoon vanilla extract |
4 large eggs |
2 tablespoons heavy cream |
2/3 cup canned pumpkin |
1/4 cup brown sugar, packed |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. Crust: Mix crushed ginger snaps, but ter and 1 tablespoon flour in medium mixing bowl.
2. Press onto bottom of 8 or 9 inch springform pan.
3. Filling: Beat cream cheese in large mixing bowl until smooth.
4. Add sugar, the remaining 3 tablespoons flour, ginger, and vanilla.
5. Beat on high until smooth.
6. Add eggs all at once. Beat on low until combined.
7. Stir in cream.
8. Measure 2 cups of filling, set aside. To remaining mixture add pumpkin, sugar and spices.
9. Spoon plain cream cheese mixture into pan.
10. Carefully spoon pumpkin mixture over plain.
11. Use a spatula to gently swirl batters, do not disturb crust. Bake in 350F for 50-55 minutes.
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