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Brandied Pumpkin Cheesecake




Source of Recipe


Mr. Food


List of Ingredients




Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar


Filling:

2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger



Recipe



For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch springform pan and 2 inches up sides. Bake in moderate oven, 350 degrees for 10 minutes.

For filling beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended. Pour cheese mixture into crust and bake in slow oven, 325 degrees, for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.

SERVES 12