Crystallized ginger shines in this pumpkin cheesecake in a pecan gingersnap crust. You may use fresh pureed pumpkin or canned. This dessert is perfect for Thanksgiving.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 3/4 cup crushed gingersnaps, (about 8-12, depending on size)
- 1/2 cup finely chopped pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 4 eggs
- 1 cup sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1-1/2 cups pumpkin puree or canned pumpkin
- 1/3 cup finely chopped crystallized ginger
Preparation:
In a mixing bowl, combine the gingersnaps, pecan, and brown sugar. Dribble the butter over the mixture, toss well until the crumbs start to adhere to each other, and press the mixture onto the sides and bottom of a 9-1/2-inch springform pan. Preheat oven to 350 degrees F.
Drop the cream cheese into the bowl of a food processor fitted with a steel blade or the bowl of an electric mixer. Whirl until it is creamy. Add the eggs, one at a time, whirling after each addition. Add the sugar, and blend briefly. Add the cinnamon, nutmeg, and salt, and whirl until they are blended in. Blend in the pumpkin puree. Add the crystallized ginger, and whirl briefly to distribute the pieces.
With a rubber spatula, scrape the contents of the processor into the chilled crust. Bake the cheesecake in the center of the oven for 50 minutes. It may seem slightly soft. Do not be concerned; it will solidify as it cools. Cool the cheesecake, in its pan, on a rack for 1 to 2 hours.
Yield: 10 to 12 servings
Recipe Source: Plimouth Plantation New England Cookery Book by Malabar Hornblower (Harvard Common Press)
Reprinted with permission.
Drop the cream cheese into the bowl of a food processor fitted with a steel blade or the bowl of an electric mixer. Whirl until it is creamy. Add the eggs, one at a time, whirling after each addition. Add the sugar, and blend briefly. Add the cinnamon, nutmeg, and salt, and whirl until they are blended in. Blend in the pumpkin puree. Add the crystallized ginger, and whirl briefly to distribute the pieces.
With a rubber spatula, scrape the contents of the processor into the chilled crust. Bake the cheesecake in the center of the oven for 50 minutes. It may seem slightly soft. Do not be concerned; it will solidify as it cools. Cool the cheesecake, in its pan, on a rack for 1 to 2 hours.
Yield: 10 to 12 servings
Recipe Source: Plimouth Plantation New England Cookery Book by Malabar Hornblower (Harvard Common Press)
Reprinted with permission.
