So you don't mind the taste of pumpkin, but the texture of pumpkin pie gives you the willies? Try this pumpkin cheesecake. With a hint of ginger, it's excellent. Serves about 10.
Instructions
1. Melt 8 tbsp. butter in a small pan over low heat.
2. Combine graham cracker crumbs, 1 tsp. cinnamon, 1 tbsp. sugar, ground ginger and melted butter in the bowl of a food processor fitted with a metal chopping blade. Pulse three times to blend evenly.
3. Pour the crust mixture into a buttered 10-inch springform pan, and press the mixture onto the bottom and 1/3 of the way up the sides with your fingers.
4. Chill at least 30 minutes.
5. Preheat the oven to 325 degrees F.
6. Beat the cream cheese and 1 1/2 c. sugar in a mixing bowl, using a handheld electric mixer set at high speed, until smooth.
7. Lower the mixer speed to medium and add eggs one at a time. Beat well after adding each egg.
8. Combine the pumpkin, vanilla, diced ginger, 1 1/2 tsp. cinnamon and nutmeg in another mixing bowl. Mix until smooth.
9. Add the pumpkin mixture to the bowl with the cream cheese. Beat with mixer to combine.
10. Pour the mixture into the chilled crust. Bake for 1 1/2 hours, or until set.
11. Whisk sour cream, 1/2 c. sugar, and 1 tsp. cinnamon together in a third mixing bowl. Allow the cake to cool at room temperature, then spread the sour cream icing over the top of the cake.
12. Refrigerate at least five hours before serving.
Tags: mixing bowl, cream cheese, mixture into, sour cream, until smooth
