Ginger
Pumpkin Cheesecake Recipe
Ingredients
:
1-1/2
cups crushed gingersnap cookies (about 32)
1
tablespoon sugar
1/4
cup butter, melted
FILLING:
2
packages (8 ounces each) cream cheese, softened
1
can (16 ounces) pumpkin
1
cup sugar
1
cup 4% cottage cheese
1/4
cup all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon vanilla extract
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
1/4
teaspoon ground cloves
3
large eggs, lightly beaten
TOPPING:
1-1/2
cups (12 ounces) sour cream
1/3
cup orange marmalade
1
teaspoon vanilla extract
Candied
orange slices, optional
How
To Make Ginger Pumpkin Cheesecake :
In
a small bowl, combine cookie crumbs, sugar and butter. Press onto the bottom
and 2 in. up the sides of greased 9-in. springform pan; set aside. Place pan on
a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In
a large bowl, beat the cream cheese, pumpkin, sugar, cottage cheese, flour,
cinnamon, vanilla, salt, nutmeg and cloves until blended. Add eggs; beat on low
speed just until combined. Pour into crust.
Bake
at 350° for 60-70 minutes or until center is almost set. Combine the sour
cream, marmalade and vanilla; carefully spread over cheesecake. Bake 10 minutes
longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer.
Refrigerate
overnight. Remove sides of pan. If desired, top with candied orange slices.
Refrigerate leftovers.
Test
Kitchen tips :
Elevate
the look of this dessert by making candied orange slices to top the cheesecake.
Bring 2-1/4 cups sugar and 2 cups water to a boil over medium-high heat. Reduce
heat to medium; add 10-12 medium orange slices. Continue to cook until oranges
are translucent, about 20 minutes. Reduce heat to low; cook until slices are
tender but still intact, turning occasionally, about 10 minutes longer. Remove
with slotted spoon. Cool completely on wire rack. Let stand at room
temperature.
For
more tips and tricks with candied orange slices, visit tasteofhome.com to view
our how-to article.
