Servings: 14-16
Ingredients:
For the Crust:
1 cup gingersnap cookie crumbs
3 tbsp. butter, melted
For the Filling:
4 (8 oz.) packages cream cheese
1 1/4 cups granulated sugar
3 tbsp. maple syrup
3 tbsp. brandy (use imitation brandy flavoring, if needed)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 eggs
1/4 cup half & half cream
1 cup canned 100% pumpkin (not pumpkin pie filling)
Garnish:
Pecan halves
Whipped cream
Instructions:
For the Crust:
Combine 1 cup gingersnap crumbs (I make them in blender ahead of time!) and 3 tbsp. melted butter. Press into bottom of a 9-inch well oiled springform pan. Make ahead and keep in refrigerator until needed.
For the Filling:
In blender beat eggs, cream cheese and sugar together; add maple syrup, brandy, ginger, cinnamon and nutmeg along with the cream and pumpkin. Blend until very smooth. Pour filling into crust and bake for one hour at 350 degrees F (180 C). Cool cheesecake at room temperature, then refrigerate overnight before releasing from springform pan. If you like, pipe whipped cream around edges of cake, or decorate with several pecan halves around top of cake.
Tip: This cheesecake freezes well, too.
Makes 14-16 servings.
Source: Ruth Goldman
Submitted By: Ruth Goldman
Date: November 23, 2003