Pumpkin Cheesecake With Ginger Cream Topping Recipe

Name: Pumpkin Cheesecake With Ginger Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar, divided; 3/4 cup firmly packed brown sugar, divided; 3/4 cup graham cracker crumbs; 1/2 cup finely chopped pecans; 1/4 cup butter or margarine, melted; 1 tablespoon all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 (16-ounce) can pumpkin; 3 (8-ounce) packages cream cheese, softened; 3 large eggs; Ginger Cream Topping; Garnish: 16 pecan halves

Servings: persons

3/4 cup sugar, divided
3/4 cup firmly packed brown sugar, divided
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup butter or margarine, melted
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (16-ounce) can pumpkin
3 (8-ounce) packages cream cheese, softened
3 large eggs
Ginger Cream Topping
Garnish: 16 pecan halves

1
Combine 1/4 cup sugar, 1/4 cup brown sugar, graham cracker crumbs, 1/2 cup pecans, and butter; press in bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Cover and chill 1 hour.
2
Combine remaining 1/2 cup sugar, 1/2 cup brown sugar, flour, and next 6 ingredients; set aside.
3
Beat cream cheese at medium speed of an electric mixer until creamy. Add pumpkin mixture, beating well. Add eggs one at a time, beating after each addition. Pour mixture into prepared crust. Bake at 350u00b0 for 55 minutes. Cool completely in pan on a wire rack.
4
Spoon Ginger Cream Topping over cheesecake. Cover and chill at least 8 hours. To serve, carefully remove sides of springform pan; garnish cheesecake, if desired.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup sugar, divided, 3/4 cup firmly packed brown sugar, divided, 3/4 cup graham cracker crumbs, 1/2 cup finely chopped pecans, and more.

Yes, Pumpkin Cheesecake With Ginger Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake With Ginger Cream Topping

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