Pumpkin Orange Ginger Cheesecake


For the Crust

2 cups finely ground gingersnap crumbs

1/4 cup granulated sugar

7 Tablespoons unsalted butter , melted

For the Cheesecake

1 cup granulated sugar

three 8 ounce packages cream cheese , at room temperature

1 teaspoon vanilla

1 cup canned pumpkin

3 eggs , at room temperature

1 1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Whipped cream and caramel sauce for topping, optional

Preheat oven to 350.

For the Gingersnap Crust

Crush cookies into fine crumbs, then measure out 2 cups of crumbs and pour them into a mixing bowl.

Add ¼ cup sugar and melted butter, then stir to combine.

Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.

Press the gingersnap crumb mixture into the bottom and about half way up the sides of the springform pan.

Bake the crust for 5 minutes, then remove from oven and set aside while you make the cheesecake filling.

For the cheesecake

In a big bowl combine cream cheese, sugar, vanilla and mix with an electric mixer until smooth.

Add pumpkin, eggs, cinnamon, cloves, ginger, nutmeg and mix until smooth, then pour filling into prepared pan.

In a pan that’s larger than the cheesecake pan, fill with about ½ inch of water, to make a water bath.

Place the cheesecake pan inside the dish with the water.

Bake for 60 to 70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.

Remove it from oven (it will continue to bake as it cools).

Remove the tinfoil and allow cheesecake to cool completely on a wire rack.

Once cooled, cover with plastic wrap and refrigerate for 4 hours, or overnight.

When the cheesecake has chilled in the fridge, remove the pan sides

Serve with caramel sauce and whipped cream on top, if desired. Enjoy!
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