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INGREDIENTS

Crust

1/4 cup butter or margarine
1 1/4 cups crushed gingersnaps

Filling

2 x 8oz packages of cream cheese, softened
2/3 cup sugar
2 eggs
14oz tin of pumpkin pie puree
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon


COOKING INSTRUCTIONS

Crust

  1. Melt butter in saucepan (or microwave) and stir in the crushed gingersnaps.
  2. Press into a 9"x9" pan (a springform pan works best).
  3. Bake at 350°F for 8-10 minutes and then cool.

Filling

  1. Beat the sugar into the cream cheese.
  2. Add eggs, one at a time, beating well after each.
  3. Add the pumpkin puree, salt and spices and mix well.
  4. Pour over the cooled, baked crust and bake at 350°F for 50-60 minutes or until firm.
  5. Chill and garnish with whipped cream and chocolate savings/curls. Best made ahead and garnished with cream just before serving.


NOTES

This is a very tasty recipe that has always received rave reviews whereever I've taken it.

If you prefer to make this recipe in a 9" or 10" pie plate, you can cut the filling in half, but not the crust.

You can quite easily turn this into another sure fire hit - apple cinnamon caramel cheesecake. Simply replace the pumpkin pie puree with unsweetened apple sauce, omit the ginger and nutmeg and increase the amount of cinnamon to 1 tsp. Just before serving, garnish with caramel sauce (Smuckers brand or equivalent).




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