Pumpkin-Ginger Cheesecake

Name: Pumpkin-Ginger Cheesecake
Cuisine: United States
Ingredients: 1½ cups sour cream; ½ cup sugar; ½ teaspoon ground cinnamon; 5 eggs; One 16-ounce can pumpkin purée, or 2 cups fresh purée; One 16-ounce can pumpkin purée, or 2 cups fresh purée; 1 tablespoon vanilla extract; 2 tablespoons dark rum; 2 tablespoons minced crystallized ginger; 2 teaspoons ground cinnamon; ½ teaspoon freshly grated nutmeg; 1½ cups graham cracker crumbs; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 8 tablespoons (1 stick) unsalted butter, melted; 1 tablespoon sugar; 1½ cups sugar; Three 8-ounce packages cream cheese, at room temperature

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Here is an interesting Thanksgiving idea that became a great dessert. We tried this on a dare and it has become a mainstay of the holiday table.

Ingredients

Crust

1½ cups graham cracker crumbs
1 teaspoon ground cinnamon
1

Americas
United States
Dinner
Dessert
Vegetarian

Method

In the bowl of a food processor fitted with the metal blade, combine graham cracker crumbs, cinnamon, ginger, sugar, and the melted butter, pulsing 2 or 3 times to blend evenly. Pour into a buttered 10-inch springform pan and press the mixture onto the bottom and one-third up the sides of the pan. Chill for 30 minutes.