Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Ginger Cheesecake Recipe
    Lost? Site Map

    Pumpkin Ginger Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs

    45 mins

    fallenrunner's Note:

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    slices

    Units: US | Metric

    Crust

    Filling

    Directions:

    1. 1
      Crust:.
    2. 2
      Put oven rack in middle position and preheat oven to 350°F Lightly butter pie plate.
    3. 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. 4
      Filling.
    5. 5
      Put oven rack in middle position and preheat oven to 350°F.
    6. 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. 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. 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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pumpkin Ginger Cheesecake

    Serving Size: 1 (132 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 347.9
     
    Calories from Fat 157
    45%
    Total Fat 17.4 g
    26%
    Saturated Fat 9.8 g
    49%
    Cholesterol 94.1 mg
    31%
    Sodium 457.7 mg
    19%
    Total Carbohydrate 42.9 g
    14%
    Dietary Fiber 1.4 g
    5%
    Sugars 27.6 g
    110%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    crystallized ginger

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites