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Pumpkin Cheesecake with a Gingersnap Crust
Serves 12 |
A fun and festive Fall dessert.
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Ingredients:
| 1/2 cup chopped walnuts |
| 1/2 cup powdered sugar |
| 1 package gingersnap cookies |
| 8 tablespoons unsalted butter, melted |
| 1 1/2 teaspoons ground cinnamon |
| 1/4 teaspoon ground ginger |
| 3 tablespoons dark rum |
| 3/4 cup pumpkin puree |
| 2 eggs |
| 1/2 teaspoon salt |
| 1 3/4 lb cream cheese |
| 1 cup sugar |
| 1 teaspoon vanilla extract |
Directions:
- Preheat oven to 350° F.
- Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
- Pour cake crust into a spring form pan. Press into the bottom and up the sides.
- Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese, sugar and vanilla extract into the bowl. Puree ingredients until smooth.
- Spoon into spring form pan. Place in oven and bake for 90 minutes.
- Remove from oven and let cool for at least 4 hours.
| Cooking Method: | Bake |
| Course: | Dessert |
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