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PUMPKIN CHEESECAKE Recipe

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This recipe for PUMPKIN CHEESECAKE is from The "WillBerry" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
1½ cup crushed gingersnaps
⅓ cup butter, melted
1 tbsp. flour








FILLING
2 8-ounce packages cream cheese, softened
⅔ cup sugar
3 tbsp. flour
½ tsp. ginger
1 tsp. vanilla
4 eggs
2 tbsp. milk
⅔ cup canned pumpkin
¼ cup brown sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
Directions:
Directions:
For crust, combine crushed gingersnaps, melted butter and 1 tbsp. flour. Press into bottom and 1½ inch up the sides of an 8 or 9 inch springform pan. Set pan aside. For filling: in large mixing bowl, beat cream cheese until smooth. Add sugar, 3 tbsp. flour, ginger and vanilla; beat on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling; set aside. To remaining mixture, add pumpkin, brown sugar, cinnamon and nutmeg. Spoon plain cheese mixture into crust-lined pan. Spoon pumpkin mixture over plain cheese mixture. Use spatula to swirl batters, being careful not to disturb crust. Place springform pan in shallow baking pan. Bake at 375° for 50 to 55 minutes for an 8 inch pan, and 45 to 50 minutes for a 9 inch, or until center appears nearly set when shaken. Remove springform pan from baking pan. Cool cheesecake on wire rack for 15 minutes. Use small spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides from springform pan. Cool for 1 hour. Cover and chill at least 4 hours.

 

 

 

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