Layered Pumpkin Cheesecake |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
There are a couple of layered cheesecake recipes on there but this one comes out amazing every time...better than the stuff I get in restaurants. An office mate made this last season and I have made it several times since then. I don't know the source of the recipe but it's a perfect holiday treat! Ingredients:
2 cups gingersnap crumbs (about 32 cookies. try to find the gingersnaps in the brown bag.) |
1/4 cup butter, melted |
4 (8 ounce) packages cream cheese, softened |
1 1/2 cups sugar |
4 eggs |
1 cup canned pumpkin (not pie mix) |
1 1/2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
Directions:
1. Heat oven to 300°F Grease 9-inch springform pan with shortening or cooking spray.
2. In a small bowl, mix cookie crumbs and butter. Press crumb mixture into bottom and 1 inch up the side of the pan. Bake 8-10 minutes until set. Cool 5 minutes.
3. In a large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy - do not overbeat. On low speed, gradually add sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan and spread evenly.
4. Stir pumpkin, ginger and cinnamon into remaining cream cheese mixture; mix with wire wisk until smooth. Spoon mixture into pan.
5. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
6. Turn oven off, open oven door at least 4 inches and leave cheesecake in oven 30 minutes longer. Remove from oven, place on cooling rack. Without releasing the side of the springform pan, run a knife around the edge of the pan to loosen the cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely with foil and refrigerate at least 6 hours but no more than 24 hours.
7. Run knife around edge of pan again to loosen cheesecake. Carefully remove side of pan and serve.
|
|