We enjoyed this delicious recipe a few weeks ago during a dinner get-together with the Gaters, and we've already had it a second time. I haven't been the one to make it, but from what I understand it's easy to make. I do know that it is delicious!
**We made it gluten free by using gluten free gingersnaps. An easy change to meet everyone's needs :-)**
Crust:
2 cups gingersnap cookie crumbs
1/4 cup butter or margarine, melted
Cheesecake:
4 packages (8 ounces each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Heat oven to 300 degrees F. Grease or spray 9-inch springform pan. Wrap outside of pan in heavy-duty foil. In bowl, mix crust ingredients. Press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture into pan; spread evenly. Add pumpkin, ginger, cinnamon, and nutmeg to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in 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. Leave cheesecake in oven 30 minutes. Remove from oven to cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Cover and refrigerate any remaining cheesecake.
Prep time: 40 minutes
Start to finish: 9 hours 10 minutes
(from: Betty Crocker's Fall Baking Oct/Nov 2009 No.251)
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