GINGER PUMPKIN CHEESECAKE

Ginger Pumpkin Cheesecake image

Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. —Kathy Kuehn, Piedmont, South Carolina

Provided by Taste of Home

Time 1h45m

Yield 16 servings.

Number Of Ingredients 20

Ingredients

1-1/2 cups crushed gingersnap cookies (about 32)
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 can (16 ounces) pumpkin
1 cup sugar
1 cup 4% cottage cheese
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs, lightly beaten
TOPPING:
1-1/2 cups (12 ounces) sour cream
1/3 cup orange marmalade
1 teaspoon vanilla extract
Candied orange slices, optional

Steps:

In a small bowl, combine cookie crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of greased 9-in. springform pan; set aside. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, pumpkin, sugar, cottage cheese, flour, cinnamon, vanilla, salt, nutmeg and cloves until blended. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 60-70 minutes or until center is almost set. Combine the sour cream, marmalade and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. If desired, top with candied orange slices. Refrigerate leftovers.

Nutrition Facts : Calories 342 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 325mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.