GINGER PUMPKIN CHEESECAKE
This recipe is super easy, and very good. I did note, however, on my hard copy, that while the original recipe called for gingersnap crumbs I used graham cracker crumbs, and next time I would double the pumpkin pie spice and maybe even add more pumpkin!
Provided by Megan Stewart
Categories Other Desserts
Number Of Ingredients 12
Steps:
- 1. Oven to 325 degrees. Combine crumbs, melted butter and 4 T sugar and press into bottom and a little up the sides of a 9" Springform pan. Bake 15 min and set aside.
- 2. Beat cream cheese and brown sugar with mixer until fluffy. Add eggs, one at a time, beating between each addition. Add vanilla, pumpkin, flour, and pie spice and beat smooth. Pour into crust and bake 50 min or until lightly browned and almost set.
- 3. Cool completely in pan on wire rack, cover and refrigerate overnight. Garnish with pecans and whipped cream.
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