Pumpkin
Cheesecake in a
Gingersnap Crust
Food and Wine Holiday Cookbook
Food & Wine Books, Editorial Director: Judith Hill,
1996, American Express Publishing Corp.
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“If
you like both pumpkin and cheesecake, you’ll love
this combination.
A
small slice of this rich and creamy
pie feels like an extravagant treat.”
Makes on
10-inch pie
1/2
cup pecan halves, plus
more for decoration
2 tablespoons granulated sugar
1 cup gingersnap crumbs
(from about 20 cookies)
5 tablespoons unsalted butter, melted
1 pound cream cheese,
at
room temperature
2/3 cup brown sugar
1/2 cup sour cream,
at room temperature
1 cup fresh pumpkin purée or
canned pumpkin purée
[not pumpkin and pie filling]
1 teaspoon cinnamon
Pinch ground cloves
Pinch ground ginger
3 large eggs, at room temperature
1.
Heat the oven to 325 degrees [F.] In a food processor, chop the
1/2
cup
of pecans with the granulated sugar until fine. Put the
chopped
nuts
into
a large bowl and stir in the gingersnap crumbs.
Pour in the
butter
and
stir to combine. Put the cookie-crumb-
and-pecan mixture
into a
10-inch pie
pan and press it evenly
against the bottom and sides
of
the pan to make a
crust.
Bake
the crust in the middle of the oven
for 10 minutes. Let cool.
2. In a large bowl, beat the cream cheese and brown sugar with an
electric mixer until soft and smooth, about 3 minutes. Add the sour
cream,
pumpkin, cinnamon, cloves, and ginger, and beat until just
combined. Beat
in the eggs one at a time.
3.
Put the pie crust on a baking sheet and pour in the filling. Bake
in the middle of the oven until the filling is set, about 45 minutes.
Transfer
to a rack and let cool. Decorate the pie with additional
pecan
halves.
Make
It Ahead: Because its
cookie-crumb crust won’t get soggy like
a regular
pie crust, the
cheesecake can be made a day in advance and
refrigerated.
[Editor’s Note:
We recommend this in any case, to give
the delicious flavor of this
dessert
a chance to intensify.]
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