Cheesecake ( pumpkin with ginger cream topping )

Yield: 16 servings

Measure Ingredient
***crust***
¾ cup Graham cracker crumbs
½ cup Pecans; finely chopped
¼ cup Brown sugar
¼ cup Sugar
4 tablespoons Butter or margarine - melted
***filling***
1 can Pumpkin
3 Eggs
½ cup Brown sugar
1 teaspoon Vanilla
1½ teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Nutmeg
¼ teaspoon Salt
3 packs Cream cheese; softened
½ cup Sugar
1 tablespoon Flour
***topping***
1 cup Whipping cream
1 cup Sour cream
2 tablespoons Sugar
3 tablespoons Rum
½ teaspoon Vanilla
¼ cup Crystallized ginger - minced
16 Pecan halves; to garnish

Recipe by: Sue Klapper Preparation Time: 0:55 For crust, combine crumbs, pecans and sugars in a medium bowl until well blended. Stir in melted butter. Press into bottom and halfway up sides of a greased 9 inch springform pan; chill 1 hour. Preheat oven to 350.

For filling, beat pumpkin, eggs, brown sugar, vanilla, spices, and salt in a medium bowl. In large bowl, beat cream cheese and sugar until well blended. Beat flour and pumpkin mixture into cream cheese mixture until smooth. Pour filling into crust; bake 50 to 55 minutes or until center is set. Cool completely in pan.

Topping: chill a medium bowl and beaters from an electric mixer in freezer. In chilled bowl, whip cream, sour cream and sugar until stiff peaks form. Fold in rum, vanilla, and ginger. Spread topping over cheesecake. Cover and refrigerate overnight.

To serve, remove sides of pan and garnish top with pecan halves.

Source: Leisure Arts The Spirit of Christmas Book 8.

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