Sunday, October 11, 2009

Pumpkin Ginger Cheesecake

PUMPKIN GINGER CHEESECAKE PIE

SERVES8
  • ACTIVE TIME:20 MIN
  • START TO FINISH:8 HR (INCLUDES MAKING CRUST AND CHILLING PIE)
NOVEMBER 2006
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
  • 1 gingersnap crumb crust, baked and cooled
  • 3/4 cup sugar
  • 1/4 cup chopped crystallized ginger
  • 8 oz cream cheese, softened
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 cup canned solid-pack pumpkin (from a 15-oz can)
  • Make gingersnap crumb crust and reserve.
  • Put oven rack in middle position and preheat oven to 350°F.
  • 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.
  • 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.
  • 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.
COOKS’ NOTE: Cheesecake can be chilled up to 3 days (crust will soften slightly).

*Images and recipe compliments of Gourmet.

12 comments:

Kelsey B. said...

Excellent recipe - you know this is exactly what I like. I LOVE making pumpkin cheesecake and you have done it justice here!

sarah @ realestatestyle said...

I just made pumpkin cupcakes this week. I really want to try this soon. I am going to print out, and save!!

Donna said...

This looks delicious! I just had a cup of Pumpkin Spice coffee from Archer Farms, yummy! Anything with pumpkin in it is a go!

Cassandra C said...

Perfect for Thanksgiving! YAY! Thank you!

Kristin said...

YUMMMMMMM. That sounds incredible. I was just going through recipes tonight trying to decide what pumpkin goodies I was going to bake. This might have to go on the list. : )

Design Esquire said...

Wow! That sounds yummy!

pink-to-green said...

Sign me up for anything pumpkin right now-sounds amazing!

The Matters of Style Girls said...

This sounds soooooo good! Last year, Ina Garten's pumkin roulade was my go-to dessert for Thanksgiving, but I might have to give this one a try this year!

LindsB said...

Anything pumpkin is my favorite!

Padgett Hoke said...

ohh, love the combo! must give it a try!

Laura Casey Interiors said...

YUM!!

Danielle said...

Yeah that recipe is amazing!! Great for Fall! You should probably site the source as Gourmet http://www.gourmet.com/recipes/2000s/2006/11/pumpkin-ginger-cheesecake-pie

It's important to give them the credit they deserve, especially with the sad news of the magazine going under.

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