Autumn is by far the most delicious season. I had intended on making my traditional pumpkin cheesecake for Thanksgiving dinner the other weekend, but apparently my springform pan went missing during my move. When I found out that I’d be attending another turkey dinner this weekend, I jumped at the chance to make it now that I bought a new pan. This recipe is pretty fail proof… I’ve made it many times, in many different kitchens and it has always been a hit.
The crust gets baked twice; once separately to set the crust and once with the filling.
It is done when firm to the touch.
Serve with whipping cream or whatever delicious toppings you desire! And enjoy!!
For the Crust:
- 1/4 cup butter or margarine
- 1 and ¼ cups crushed ginger snaps
Melt butter in a saucepan and stir in the crumbs.
Press into ungreased 9″ x 9″ springform pan.
Bake at 350oC for 10 minutes, on the middle rack in the oven.
For the Filling:
- 2 x 250g softened cream cheese
- 2/3 cup white sugar
- 2 eggs
- 398 mL pure pumpkin purée
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Beat cream cheese and sugar together well.
Add eggs, one at a time, beating after each addition.
Mix in the pumpkin and spices.
Pour mixture over the crust.
Bake at 350oC for about 50-60 minutes, or until firm.
Chill and serve with whipping cream and chocolate curls.