From Denny: This is the perfect holiday table dessert! It's so showy it's sure to impress. Three layers of tasty goodness are the gingersnap cookie crust as it's sturdy foundation to hold the spiced pumpkin cheese layer that is marbled with a vanilla layer.
Like any tasty cheesecake, this one is rich in calories too, so a small serving would be welcomed by most. At a dinner party I like to cut a normal to small sized slice, placing it on one plate and then encourage couples to share so people don't have to feel guilty about busting their diet plan. After all, the whole point of entertaining is for people to enjoy their tasty treats!...
Help support women on their journey to wellness and hope for a cure!
Also, please remember that October is Breast Cancer Awareness month, keeping these women in your thoughts and prayers. Here's my latest Denny Lyon Gifts design (at Cafe Press) to honor all the fabulous women and their supporters fighting this disease.
This design first started off as one of my photos of those favorite hot pink azalea blooms, in addition to many other filters, employing a kaleidoscope filter to create this abstract medallion effect. This design reminds me of how our beauty is always there, no matter what form it takes. Of course, here in Louisiana, we take creative "French" license with English spellings. :) The thought bubble is to remind others to support these women on their journey to wellness. Lots of other styles of t-shirts and other products to enjoy too. The link takes you to the page of all the products featuring this design. Thanks for visiting!
Ingredients:
Crust:
2 cups gingersnaps cookie crumbs (about 32 cookies)
1/4 cup butter, melted
Cheesecake:
4 packages (8-ozs. each) cream cheese, room temperature
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (NOT pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Directions:
1. Heat oven to 300 degrees F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips.
2. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1-inch up side of pan. Bake 8-10 minutes or until set. Cool 5 minutes.
3. In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not over beat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time; just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
4. Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Gently spoon pumpkin mixture over mixture in pan.
5. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
6. Turn oven off; open door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove form oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours.
7. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake (still on the bottom base of the pan) on serving plate or cake stand. Store cheesecake covered in refrigerator.
Nutrition Information of 1 Serving Size: 390 calories
(Total Carbohydrate - 34 g, Sugars - 27 g, Sodium - 290 mg, Protein - 7 g)
Floral Blush: Enjoy Spring's first blush of azalea blooms to chase away the winter blues!
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* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
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