Dessert

pumpkin pie cheesecake with ginger crust is for Dessert.

pumpkin pie cheesecake with ginger crust takes several minutes to prepare.

pumpkin pie cheesecake with ginger crust takes several minutes to cook.

pumpkin pie cheesecake with ginger crust makes 10 servings.

The ingredients for pumpkin pie cheesecake with ginger crust are:

GINGER CRUST:
2 cups ginger cookies, ground
2 tbsp brown sugar
1 tsp ground ginger
1/4 cup butter, melted

CHEESECAKE FILLING:
2 (8 oz) pkg. cream cheese
3/4 cup granulated sugar
2 eggs
1 (15 oz) can pumpkin
1 cup sour cream
1.5 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp salt sense

Here is how you make pumpkin pie cheesecake with ginger crust:

preheat oven to 350CRUST: grind ginger cookies in food processor until fine. Mix in brown sugar and ginger. Add melted butter and blend thoroughly. Press firmly into the bottom of a 9 inch spring form pan and bake for 10 minutes. Turn oven down to 325 and allow the crust to cool while you make the filling.FILLING: with an electric mixer, beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. In a separate bowl blend pumpkin, sour cream with spices and salt, mixing well. Stir gently into the cream cheese mix by hand. Pour cream cheese filling into crust. Place a large piece of aluminum foil on your counter and wrap the pan tightly with it. Place cheesecake in a large roasting pan. Fill the pan with very hot water, 1 inch up to the side of the springform pan, to make a water bath. Bake cheesecake for 1 hour. Turn oven off and leave cheesecake in oven to cool for another hour. Chill in the refrigerator. Serving Size:?10

The nutritional information for pumpkin pie cheesecake with ginger crust is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 594.1

• Total Fat: 33.8 g
• Cholesterol: 114.6 mg
• Sodium: 498.8 mg
• Total Carbs: 67.0 g
• Dietary Fiber: 2.8 g
• Protein: 8.5 g