Pumpkin cheesecake no. 3
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus 3 TBSP. gingersnap cookie crumbs (about 24 cookies, |
| Crushed in food processor) | ||
| 4 | tablespoons | Butter, melted |
| 1 | tablespoon | Light brown sugar |
| 2 | eaches | Envelopes unflavored gelatin |
| ⅓ | cup | Cool water |
| 1 | cup | Heavy cream |
| 2 | eaches | Packages, 8 oz. each, cream cheese, softened |
| ⅔ | cup | Granulated sugar |
| 1 | can | Pumpkin puree (1 lb. can) |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground cloves |
Directions
INGREDIENTS
DIRECTIONS
Combine 1 cup of cookie crumbs, 3 TBSP. of melted butter and the light brown sugar in medium-size bowl. Brush sides of 8- inch springform pan with remaining butter. Sprinkle remaining crumbs over butter, rotating pan to coat. Press crumb mixture evenly and firmly over bottom of pan to make bottom crus. Refrigerate to set. Sprinkle gelatin over water in 1-cup glass measure or custard cup; let stand to soften, 5 mins. Place cup in small saucepan with 1 inch hot water.
Heat over medium heat until gelatin is dissolved, about 1 minute.
Remove cup from water; set aside to cool slightly. Beat cream in medium-size bowl until stiff. Set aside. Beat cream cheese with granulated sugar in large bowl until smooth, about 2 mins. Beat in pumpkin, ginger, cinnamon and cloves until combined, about 1 minute.
Stir in gelatin. Gently fold in whipped cream. Pour into prepared crust. Refrigerate 4 hours or overnight. To serve, remove side from springform pan, place cake with base on serving plate.
Submitted By EARL SHELSBY On 11-15-94