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
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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