
1. Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2-inch baking pan and pour in water to 1-inch depth. Heat oven to 350 degrees F. To drain pumpkin, line a fine mesh sieve with 100 percent cotton cheesecloth or paper coffee filter; seat over a bowl. Spoon in pumpkin; set aside while preparing crust.
2. For crust, in bowl stir together crushed gingersnaps, butter, and the 2 tablespoons brown sugar. Press crumb mixture onto bottom and about 1 inch up sides of 9x3-inch springform pan. Bake 5 minutes or until firm. Cool completely on rack.
3. For filling, in large bowl beat cream cheese and the 1-1/4 cups brown sugar with electric mixer on medium speed until smooth. Beat in pumpkin (discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.
4. Pour filling into crust-lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water-filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off oven; let cheesecake stand in oven 30 minutes. (Top may crack as it cools.)
5. Cool in pan on wire rack 15 minutes. With small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remover sides of pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping. Makes 14 servings.
Cranberry Topping: In small saucepan combine 1 cup fresh cranberries and 1/2 cup light-color corn syrup. Cook and stir over medium heat 4 to 5 minutes or until berries begin to pop. Remove from heat; stir in 1/2 cup cranberry sauce or relish. Cool. Makes 1-1/2 cups topping.
Add your review
| Chicken Tonight! 268 Members | |
| I Love Casseroles 147 Members | |
| Best Ever! 848 Members | |
| Passion for Pie 191 Members | |
| Bar Cookie Extravaganza 166 Members |
Delicious! My whole family loved it when I made it for Thanksgiving. The crust is so good with the ginger snaps!
11/29/2009 11:31:47 AM Report AbuseVery disappointed. I have to wonder if the recipe has a typo in it. It was bland and dull. Researched recipes even on this website. The ratio of pumpkin to sugar seems incorrect. Another recipe on this website calls for 1 cup of pumpkin to 1 cup of sugar. This cheesecake recipe calls for almost 4 cups of pumpkin to 1 1/4 cup of sugar. The spice ratio seems low as well. Back to my traditional pumpkin pie with graham cracker crust and secret ingredient: coffee.
11/28/2009 02:35:57 PM Report AbuseA friend made this cheesecake for a dinner party. It was absolutely the best cheesecake I ever had. The gingersnap crust really made it delicious. KJ
11/8/2009 08:16:08 AM Report Abuse