Gingersnap Crusted Pumpkin Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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this recipe is nice after a dinner party at the holidays... to make this Gluten Free ..use GF gingersnaps.. I like the gingersnap almond crust.. and the addition of the sauce... you can leave that out if you want. Read more .. the recipe and the photo are courtesy of Midwest Living Ingredients:
3/4 cup crushed gingersnaps |
1/2 cup toasted ground almonds |
1/4 cup butter, melted |
3 8-ounce packages cream cheese |
1/2 cup granulated sugar |
1/2 cup packed brown sugar |
2 tablespoons cognac, brandy or milk |
4 eggs |
1-1/2 cups canned pumpkin |
1/4 cup dairy sour cream |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground cloves |
1 recipe creme anglaise (see recipe below) |
Directions:
1. 1. For crust, in bowl, combine gingersnaps and almonds. Stir in butter. Press onto bottom and 1 inch up the side of a 9- or 10-inch springform pan.
2. 2. For filling, in a large bowl, beat cream cheese, granulated sugar, brown sugar, and cognac with an electric mixer until combined. Add eggs, beating on low speed until just combined. Stir in the pumpkin, sour cream, cinnamon, ginger, cardamom, and cloves.
3. 3. Pour filling into crust-lined pan. Place in a shallow baking pan. Bake in a 375 degree F oven for 55 to 60 minutes for 9-inch pan or 35 to 40 minutes for 10-inch pan, or until the center appears nearly set when gently shaken.
4. 4. Cool in pan on a wire rack for 15 minutes. Loosen crust from side of pan. Cool 30 minutes more. Remove side of pan; cool cheesecake completely. Cover; refrigerate for at least 4 hours before serving. Serve with Creme Anglaise. Makes 12 to 16 servings
5. .............................................................................................................
6. Creme Anglaise
7. In heavy medium saucepan, stir 1 cup whipping cream and 1/2 cup granulated sugar over medium heat until mixture just comes to boiling. Remove from heat. In a medium bowl, stir together 1/4 cup granulated sugar and 4 egg yolks. Stir into cream mixture. Cook and stir over low heat until mixture just coats a metal spoon. Remove from heat. Strain into a bowl; stir in 1 teaspoon vanilla. Cover surface with plastic wrap. Cover the bowl and refrigerate for at least 1 hour or until serving time. Makes about 1-1/3 cups sauce.
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