Pumpkin-Ginger Cheesecake

3 steps

Prep:1hCook:2h

Updated at: Thu, 17 Aug 2023 12:10:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories305.1 kcal (15%)

Total Fat21.3 g (30%)

Carbs24.3 g (9%)

Sugars14.5 g (16%)

Protein5.3 g (11%)

Sodium160.1 mg (8%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1.5 Ccracker crumbs

2 Tbssugar

1 csugar

5 Tbsbutter

melted

½ cpecans

finely chopped, toasted

32 ozcream cheese

softened

1 ½ tspvanilla extract

4eggs

large

2 Tbscrystallized ginger

finely chopped

1 lbpumpkin puree

1 Tbsground cinnamon

½ tspground allspice

½ tspground nutmeg

Instructions

Step 1

1. Day before serving, make cheesecake: Preheat oven to 350. In bowl, mix crumbs (can substitute gingersnaps), 2 Tbs sugar, butter & pecans; press over bottom of 9" springform pan. Bake 12 minutes or until edges brown. Cool.

Step 2

2. Meanwhile, in large bowl of electric mixer, at high speed, beat cream cheese and 1 C sugar until smooth. Beat in vanilla and eggs, one ata a time. Place 1 C mixture in small bowl; add ginger. To mixture in large bowl, add remaining ingredients; beat until blended.

Step 3

3. Pour half the pumpkin mixture over crumbs in pan; top wih small dollops of half the ginger mixture. Repeat. With knife, swirl mixtures. Bake 1 hour. Turn off oven; let cheesecake sit in oven 1 hour. Cool; refrigerate, covered, overnight.