member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Ginger Snap Pumpkin Cheesecake Bars


    Source of Recipe


    Interent

    List of Ingredients




    Crust:

    3/4 cup finely crushed ginger snaps

    1/2 cup finely ground walnuts

    2 tablespoons brown sugar

    5 tablespoons melted unsalted butter

    1/4 teaspoon ginger

    1/4 teaspoon cinnamon

    Filling:

    1 1/2 pounds cream cheese - room temperature

    1 cup, plus 2 tablespoons brown sugar - packed firmly

    3 large eggs

    3/4 cup pumpkin puree

    2 tablespoons corn starch

    1 1/4 teaspoon cinnamon

    1/2 teaspoon ginger

    1/4 teaspoon mace

    1/4 teaspoon cloves

    1 teaspoon pure vanilla

    1/4 cup evaporated milk

    Garnish:

    whipped cream ginger snap crumbs

    grated nutmeg

    ground walnuts

    Recipe



    Preheat oven to 350 F. For crust, combine ginger snap crumbs, walnuts, brown sugar, butter and press into the bottom of a 9 by 13 inch rectangular pan. Chill while preparing cheesecake batter.

    For filling, cream the cheese on slow speed in a mixer with the sugar until well-blended. Add eggs and blend on low speed until homogeneous. Add pumpkin puree, corn starch, cinnamon, ginger, mace, cloves, vanilla and evaporated milk, scraping sides and bottom of mixing bowl often. Mix until smooth.

    Pour into prepared pan. Bake 30-35 minutes until cake seems firm in center. Remove cake from oven and let cool 30-40 minutes before refrigerating. Cover lightly with a sheet of wax paper and chill several hours or overnight.

    To serve, cut into squares and garnish each with a rosette of whipped cream in which ginger snap crumbs and nutmeg (or cinnamon) are sprinkled.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |