pumpkin cheesecake

Recipe makes 2 cheesecakes

* 1 1/2 cups Graham cracker crumbs

* 3 Tablespoons plus 1 cup sugar

* 1 teasppon ground ginger

* 6 Tablespoons unsalted melted butter

* 1 1/2 pound room temperature cream cheese

* 1 3/4 cup of Pumpkin

* 1 teaspoon orange zest

* 1 Tablespoon ground cinnamon

* 1/2 teaspoon ground cloves

* 1/2 teaspoon ground nutmeg

* 6 lightly beaten eggs

Half of the ingredients listed are for the pie crusts. I cheated and bought pre-made ones, but am including the directions for the crust below.

1. Preheat oven to 325.

2. Butter inside of pan and set aside.

3. For the pie crust: in a bowl, stir together cracker crumbs, 3 Tablespoon sugar and ginger. Stir while gradually adding butter. Press the crumb mixture evenly over the inside of pan and up the sides. Chill for 30 minutes.

4a. Cream cheese filling: place cream cheese in bowl. Beat until light and fluffy on medium speed with mixer. Slowly add 1 cup of sugar.

4b. Add pumpkin, orange zest,cinnamon, cloves, and nutmeg. Beat until smoothe.

4c. Add eggs a little at a time and beat well.

5. Pour batter into pans.
6. Bake until top is lightly puffed, between 60-70 minutes. Center may be slightly underset. Cool and then refrigerate overnight.
NOTES:
*covering the outside of pie pans with aluminum foil helps for cake to cook evenly and slowly.
** use confectioners sugar to stencil design on top



Recipe courtesy of my good friend, AM.