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Ginger Pumpkin Cheesecake

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Desserts / Pecans / Pumpkin

8  ounces  gingersnaps, finely crushed
3  tablespoons  butter or margarine, melted
2  tablespoons  sugar
16  ounces  cream cheese, softened
3/4  cup  light brown sugar, firmly packed
3  large  eggs
2  teaspoons  vanilla extract
15  ounces  canned pumpkin
1  tablespoon  flour
2  teaspoons  pumpkin pie spice
    whipped cream
    pecan halves

1. Preheat oven to 325F. Combine gingersnap crumbs, butter and sugar. Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.

2. Beat cream cheese and brown sugar with electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add next 4 ingredients and beat until smooth. Pour into crust. Bake 50 minutes or until lightly browned on top and almost set.

3. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.

4. Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.

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