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Spiced Pumpkin Cheesecake




Source of Recipe


Internet


List of Ingredients




1-1/2 cups finely crushed Ginger Snaps (about 38 cookies)
1/4 cup finely chopped Pecans
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 container (8 oz.) Sour Cream
1 cup mashed cooked fresh pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs


Recipe



PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.

BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan.

Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

How To Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with a large knife.
Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes.
Place pumpkin in large saucepan. Add water to 1-inch depth.
Bring to boil; cover. Reduce heat and simmer 25 to 30 minutes or until pumpkin is fork-tender.
Drain well; cool just until pumpkin is easy to handle. Remove peel.
Mash with potato masher for a chunky mixture.
For a smoother consistency, process pumpkin in a food processor.
Drain mashed pumpkin in sieve for about 20 minutes to remove excess liquid.
Store in refrigerator up to 5 days.
Cooked pumpkin can also be frozen up to 6 months in sealable freezer-weight plastic bags.