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Ginger Pumpkin Cheesecake

Name: Ginger Pumpkin Cheesecake
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
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

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Test Kitchen Approved

Total Time

Prep: 35 min. + cooling Bake: 70 min. + chilling

Makes

16 servings

Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. —Kathy Kuehn, Piedmont, South Carolina

Ginger Pumpkin Cheesecake Recipe photo by Taste of Home

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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

Directions

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.
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.
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.
Refrigerate overnight. Remove sides of pan. If desired, top with candied orange slices. Refrigerate leftovers.

Test Kitchen tips

Elevate the look of this dessert by making candied orange slices to top the cheesecake. Bring 2-1/4 cups sugar and 2 cups water to a boil over medium-high heat. Reduce heat to medium; add 10-12 medium orange slices. Continue to cook until oranges are translucent, about 20 minutes. Reduce heat to low; cook until slices are tender but still intact, turning occasionally, about 10 minutes longer. Remove with slotted spoon. Cool completely on wire rack. Let stand at room temperature.

For more tips and tricks with candied orange slices, visit tasteofhome.com to view our how-to article.

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Nutrition Facts

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

Ginger Pumpkin Cheesecake

Total Time

Makes

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