Ginger
Pumpkin Cheesecake Recipe
Ingredients
:
1-1/2
cups crushed gingersnap cookies (about 32)
1
tablespoon sugar
1/4
cup butter, melted
FILLING:
2
packages (8 ounces each) cream cheese, softened
1
can (16 ounces) pumpkin
1
cup sugar
1
cup 4% cottage cheese
1/4
cup all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon vanilla extract
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
1/4
teaspoon ground cloves
3
large eggs, lightly beaten
TOPPING:
1-1/2
cups (12 ounces) sour cream
1/3
cup orange marmalade
1
teaspoon vanilla extract
Candied
orange slices, optional
How
To Make Ginger Pumpkin Cheesecake :
In
a small bowl, combine cookie crumbs, sugar and butter. Press onto the bottom
and 2 in. up the sides of greased 9-in. springform pan; set aside. Place pan on
a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In
a large bowl, beat the cream cheese, pumpkin, sugar, cottage cheese, flour,
cinnamon, vanilla, salt, nutmeg and cloves until blended. Add eggs; beat on low
speed just until combined. Pour into crust.
Bake
at 350° for 60-70 minutes or until center is almost set. Combine the sour
cream, marmalade and vanilla; carefully spread over cheesecake. Bake 10 minutes
longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer.
Refrigerate
overnight. Remove sides of pan. If desired, top with candied orange slices.
Refrigerate leftovers.
Test
Kitchen tips :
Elevate
the look of this dessert by making candied orange slices to top the cheesecake.
Bring 2-1/4 cups sugar and 2 cups water to a boil over medium-high heat. Reduce
heat to medium; add 10-12 medium orange slices. Continue to cook until oranges
are translucent, about 20 minutes. Reduce heat to low; cook until slices are
tender but still intact, turning occasionally, about 10 minutes longer. Remove
with slotted spoon. Cool completely on wire rack. Let stand at room
temperature.