Ginger Pumpkin Cheesecake

  Desserts

Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake.

Ginger Pumpkin Cheesecake

Average Rating: 0

TOTAL TIME: Prep: 35 min. + cooling Bake: 70 min. + chilling
YIELD: 16 servings.

Ingredients

  • 1-1/2 cups crushed gingersnap cookies (about 32)
  • 1 tablespoon sugar
  • 1/4 cup butter, melted

  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (16 ounces) pumpkin
  • 1 cup sugar
  • 1 cup 4% cottage cheese
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, lightly beaten

  • TOPPING:
  • 1-1/2 cups (12 ounces) sour cream
  • 1/3 cup orange marmalade
  • 1 teaspoon vanilla extract
  • Candied orange slices, optional

Instructions

  • 1. In a small bowl, combine cookie crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of greased 9-in. springform pan; set aside. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • 2. In a large bowl, beat the cream cheese, pumpkin, sugar, cottage cheese, flour, cinnamon, vanilla, salt, nutmeg and cloves until blended. Add eggs; beat on low speed just until combined. Pour into crust.
  • 3. Bake at 350° for 60-70 minutes or until center is almost set. Combine the sour cream, marmalade and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • 4. Refrigerate overnight. Remove sides of pan. If desired, top with candied orange slices. Refrigerate leftovers.

Nutrition Facts

1 piece: 342 calories, 20g fat (11g saturated fat), 77mg cholesterol, 325mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 6g protein.

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