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Pumpkin Cheesecake with a Gingersnap Crust
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Serves 12 |
A fun and festive Fall dessert.
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Ingredients:
1/2 cup chopped walnuts
1/2 cup powdered sugar
1 package gingersnap cookies
8 tablespoons unsalted butter, melted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons dark rum
3/4 cup pumpkin puree
2 eggs
1/2 teaspoon salt
1 3/4 lb cream cheese
1 cup sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350° F.
Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
Pour cake crust into a spring form pan. Press into the bottom and up the sides.
Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese, sugar and vanilla extract into the bowl. Puree ingredients until smooth.
Spoon into spring form pan. Place in oven and bake for 90 minutes.
Remove from oven and let cool for at least 4 hours.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Pumpkin Cheesecake with a Gingersnap Crust
Serves 12
Ingredients:
1/2 cup chopped walnuts
1/2 cup powdered sugar
1 package gingersnap cookies
8 tablespoons unsalted butter, melted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons dark rum
3/4 cup pumpkin puree
2 eggs
1/2 teaspoon salt
1 3/4 lb cream cheese
1 cup sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350° F.
Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
Pour cake crust into a spring form pan. Press into the bottom and up the sides.
Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese, sugar and vanilla extract into the bowl. Puree ingredients until smooth.
Spoon into spring form pan. Place in oven and bake for 90 minutes.
Remove from oven and let cool for at least 4 hours.
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