Prep 30 mins
Cook 1 hr 30 mins
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!
- 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
- Heat oven to 300°F Grease 9-inch springform pan with shortening or cooking spray.
- 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.
- 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.
- Stir pumpkin, ginger and cinnamon into remaining cream cheese mixture; mix with wire wisk until smooth. Spoon mixture into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- 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.
- Run knife around edge of pan again to loosen cheesecake. Carefully remove side of pan and serve.