Pumpkin cheesecake with ginger cream top
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Graham cracker crumbs |
| ½ | cup | Pecans -- finely chopped |
| ¼ | cup | Brown sugar |
| 1 | can | Pumpkin |
| 3 | Eggs | |
| ½ | cup | Brown sugar |
| 1 | teaspoon | Vanilla |
| 1½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| 1 | cup | Whipping cream |
| 1 | cup | Sour cream |
| 2 | tablespoons | Sugar |
| 3 | tablespoons | Rum |
| ½ | teaspoon | Vanilla |
| ¼ | cup | Sugar |
| 4 | tablespoons | Butter or margarine melted |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| 3 | packs | Cream cheese -- softened |
| ½ | cup | Sugar |
| 1 | tablespoon | Flour |
| ¼ | cup | Crystallized ginger minced |
| 16 | Pecan halves to garnish | |
Directions
***CRUST***
***FILLING***
***TOPPING***
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.
~ - - - - - - - - - - - - - - - - - Submitted By BARB HARKINS On 01-19-95