Pumpkin Cheesecake
List of Ingredients
1/2 box ginger snaps crushed
1/2 stick of butter, melted, maybe more if it looks like you need it to hold
the crumbs together.
Press crumb mixture into bottom of springform pan. Set aside.
Pumpkin Filling
24 ounces cream cheese
1/3 cup dark brown sugar
5 teaspoons flour
4 eggs
1 egg yolk
1/2 16 oz.can Pumpkin
1/2 cup whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 ground cloves
Fresh cranberries
pecans
Orange slices
Recipe
In a large bowl combine cream cheese, brown sugar, and four. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in pumpkin, whipping cream, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Pour the cream cheese mixture over the crust.
Bake at 350 F. for 15 minuets. Lower the temperature to 225F. and bake for 1 hour and 15 minutes or till the center no linger looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off: return the cake to the oven or an additional 1-hour. Chill, uncovered, overnight. Garnish with cranberries, pecans, and orange slices if desired. Chill till serving time. Make 12 to 18 slices.
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