Pumpkin Ginger Cheesecake

Submitted by fallenrunner

"So I made this from epicurious.com and its fabulous. I wowed everyone! Also, good with spiced whipped cream, just need 2Tbs sugar, 3/4 c heavy whipped cream, and cinnamon, whisk until peeks form. Yummy!"

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Yields: 8 slices
• Serves: 8

ingredients

• Crust

• 5 tablespoons unsalted butter, melted, plus additional
• unsalted butter, for greasing
• 6 ounces gingersnaps (about 24 cookies smashed which equals 1.5 cups)
• 2 tablespoons sugar
• 1⁄8 teaspoon salt

• Filling

• 3⁄4 cup sugar
• 1⁄4 cup chopped crystallized ginger
• 8 ounces low-fat cream cheese, softened
• 2 eggs
• 1⁄4 cup 2% low-fat milk
• 1 tablespoon all-purpose flour
• 1⁄2 teaspoon grated fresh nutmeg
• 1⁄4 teaspoon salt
• 1 cup canned pumpkin

directions

1. Crust:

2. Put oven rack in middle position and preheat oven to 350°F Lightly butter pie plate.
3. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
4. Filling.
5. Put oven rack in middle position and preheat oven to 350°F.
6. Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
7. Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
8. Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.