Sunday, October 11, 2009

Pumpkin Ginger Cheesecake


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.


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...


Danielle said...

Yeah that recipe is amazing!! Great for Fall! You should probably site the source as Gourmet

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

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