Evening Edge
What’s For Dinner?
DEL.ICIO.USPumpkin Cheesecake
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Cuisine: Dessert Freezer friendly
Cheesecake is a great make-ahead dessert, especially for those with limited freezer space. This scrumptious version is baked in a gingersnap crust and is flavored with cinnamon, ginger and nutmeg. You can make it on Sunday or Monday and hold it in the fridge until Thursday. -- Jeanne Besser
Hands on time: 20 minutes Total time: 5 hours and 20 minutes Serves: 10-12
Ingredients:
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1 1/2 cups crushed gingersnaps (about 30)
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ginger
1/2 teaspoon ground nutmeg
Instructions:
Preheat the oven to 350 degrees. In a bowl (or in the food processor used to crush the cookies), mix the gingersnap crumbs with the butter until moistened. Press the crumbs evenly into the bottom of a 9-inch springform pan and about an inch up the sides. Bake for 8-10 minutes. Set aside to cool while preparing the filling. Using an electric mixer, beat the cream cheese until smooth, scraping down the sides periodically. Beat in the sugars until well-combined. Add the eggs, one at a time, continuing to scrape down the sides. Add the pumpkin, cream, vanilla, cinnamon, ginger and nutmeg. Beat on low until combined. Pour into crust. Bake for 55-65 minutes, or until the edges are firm but the center trembles slightly. Transfer the cheesecake to a rack and run a sharp knife around the edge of the pan. Cool 1 hour on the rack. Refrigerate the cake for at least 4 hours or up to 4 days before serving (remove outer ring before serving). -- Adapted from Food & Wine
Notes:
Total time includes 4 hours for chilling.
Nutrition:
Per serving: 444 calories (percent of calories from fat, 59), 7 grams protein, 40 grams carbohydrates, 2 grams fiber, 29 grams fat, 129 milligrams cholesterol, 352 milligrams sodium.
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