Ginger Crust<\/p>\n
2 cups ginger cookies, ground<\/p>\n
2 Tbs. brown sugar<\/p>\n
1 tsp. ground ginger<\/p>\n
\u00bc cup butter, melted<\/p>\n
Cheesecake filling<\/p>\n
2 \u2013 8 oz. pkg. cream cheese<\/p>\n
\u00be cup sugar<\/p>\n
2 eggs<\/p>\n
1 \u2013 15 oz can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)<\/p>\n
1 cup sour cream<\/p>\n
1 \u00bd tsp. cinnamon<\/p>\n
\u00bd tsp. nutmeg<\/p>\n
\u00bd tsp ginger<\/p>\n
\u00bd tsp. cloves<\/p>\n
\u00bd tsp. allspice<\/p>\n
\u00bd tsp. salt<\/p>\n
whipped cream (optional)<\/p>\n
Preheat oven to 350 degrees.\u00a0 To make crust grind ginger cookies in a blender or food processor until fine.\u00a0 Mix in brown sugar and ginger.\u00a0 Add melted butter and blend thoroughly.\u00a0 Press firmly into the bottom of a 9-inch spring form pan.\u00a0 Bake 10 minutes.\u00a0 Turn oven down to 325 degrees and allow the crust to cool while you are making the filling.<\/p>\n
With an electric mixer, beat the cream cheese until smooth.\u00a0 Gradually beat in sugar.\u00a0 Beat in eggs, one at a time.\u00a0 In a separate bowl, blend pumpkin and sour cream with spices and salt, mixing well.\u00a0 Stir gently into the cream cheese mixture by hand.\u00a0 Pour cream cheese filling into the crust.\u00a0 Place a large piece of aluminum foil on your counter.\u00a0 Wrap the pan tightly with the foil.\u00a0 Place cheesecake in a large roasting pan.\u00a0 Fill the pan with very hot water (1 inch up the side of springform pan) to make a water bath.\u00a0 Bake cheesecake 1 hour.\u00a0 Turn oven off and leave cheesecake in oven to cool for 1 more hour.\u00a0 Chill in the refrigerator.\u00a0 Just before serving, garnish with whipped cream, if desired.\u00a0 Refrigerate any leftovers.\u00a0 Serves 10-12.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ginger Crust 2 cups ginger cookies, ground 2 Tbs. brown sugar 1 tsp. ground ginger \u00bc cup butter, melted Cheesecake filling 2 \u2013 8 oz. pkg. cream cheese \u00be cup sugar 2 eggs 1 \u2013 15 oz can pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about … <\/p>\n