Pumpkin Cheesecake & Cinnamon Syrup
Source of Recipe
BBR
Recipe Introduction
Posted by: patriciarose We drizzled the cinnamon sauce over each slice and my-o-my what a winning combination
List of Ingredients
HDMac's Cinnamon Syrup
1 C light Karo
1 C sugar
1/2 C water
1/2 t ground cinnamon
1/2 C evaporated milk
Un Med saucepan, mix together all ingredients except milk. Boil 2 minutes, let cool 5 mins. then stir in evaporated milk.
This is a definite keeper!
Recipe
Crust
2 cups gingersnap cookie crumbs
1/4 cup melted butter
Cake
4 ? 8 oz. pkgs. softened cream cheese
4 eggs
1-1/2 cups sugar
1 cup pumpkin (NOT pumpkin pie mix)
1 ½ t.. Ginger
1 t. Cinnamon
½ t. Nutmeg
Preheat oven to 300 and grease a 9" springform pan.
Press cookie crumbs and butter into bottom and up sides of pan (about 1") Bake about 10 minutes or until set.
In a large bowl, beat cream cheese until creamy...Gradually beat in sugar... Beat in eggs one at a time just until completely blended.. Spoon 3 cups of this mixture into the pan, spread evenly.
Stir pumpkin and spices into the remaining cream cheese mixture and whisk until smooth. Spoon this over mixture in pan.
Bake for 1 hr and 25 to 30 minutes or until edges are set but center is still jiggly. Turn oven OFF, leaving door open about 4". Leave cheesecake in oven 30 minutes more. Remove from oven and place on cooling rack still in pan... Loosen cheesecake by running knife along edges of pan without releasing the side.... Cool IN PAN for about 30 minutes. Cover loosely, refrigerate at least 6 hours.....
Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan... Place on large serving plate.
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