Pumpkin Ginger Cheesecake
Recipe

Pumpkin Ginger Cheesecake

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Pumpkin Ginger Cheesecake has a memorable blend of flavors and will add extra flair to your holiday entertaining with family and friends.

30 mins. to Prepare

76 mins. Cooking Time

120 mins. Standing Time cooling

226 mins. Total

Servings: 20 servings

Difficulty: Challenging

Ingredients

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Directions

PREHEAT oven to 350° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

FOR CRUST:
COMBINE
cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves; beat well. Pour into crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE
sour cream, granulated sugar and vanilla extract in small bowl; mix well. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over surface of warm cheesecake. Return cake to water bath; bake for 5 minutes longer. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Top with crumbled gingersnaps. Remove side of pan.
Amount Per Serving
Servings: 20 servings
Calories340
Calories from Fat180
%Daily Value*
Total Fat 20g31%
Saturated Fat 11g56%
Cholesterol 75mg25%
Sodium 230mg10%
Carbohydrates 35g12%
Dietary Fiber 1g3%
Sugars 25g
Protein 4g
Vitamin A60%
Vitamin C2%
Calcium10%
Iron8%
* Percent Daily Values are based on a 2,000 calorie diet.
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