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Categories:
cookies light brown sugar cinnamon butter cream cheese vanilla puree flour eggs egg yolk clove sour cream nutmeg sugar cinnamon heavy whipping cream granulated sugar cinnamon nutmeg clove ground ginger vanilla
Viewed: 98 - Published at: a year agoIngredients
- 1 34 cups gingersnap cookies, crumbled (like bread crumbs)
- 3 tablespoons light brown sugar
- 12 tablespoon cinnamon
- 12 cup salted butter
- 3 (8 ounce) packages cream cheese, at room temp
- 1 teaspoon vanilla extract
- 15 ounces fresh cooked pumpkin puree
- 2 tablespoons flour
- 3 eggs
- 1 egg yolk
- 12 teaspoon clove
- 14 cup sour cream
- 12 teaspoon nutmeg
- 1 12 cups sugar
- 2 teaspoons cinnamon
- 2 cups heavy whipping cream
- 4 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 12 teaspoon nutmeg
- 12 teaspoon clove
- 12 teaspoon ground ginger
- 1 teaspoon vanilla
Method
- Preheat oven to 350.
- In medium bowl, combine crumbs, sugar and cinnamon.
- Add melted butter.
- Press down flat into a 9-in spring form pan.
- Set aside.
- For filling: beat cream cheese until smooth.
- Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices.
- Add flour and vanilla.
- Beat together until well combined.
- Pour into crust.
- Spread out evenly and place oven for 1 hour.
- Remove from the oven and let sit for 15 minutes.
- Cover with plastic wrap and refrigerate for 4 hours.
- While cheesecake is cooling, place spices, sugar and heavy whipping cream in a cold mixing bowl and whip until firm peaks form.
- Use star tip of decorator and star whipped topping around edges of cooled cheesecake.
- Serve the rest on the side.
