TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Creamy Cheesecake with Graham Cracker-Walnut Crust and Sour Cream Topping

Pumpkin Pie

Pumpkin Nut Bread

Cottage Cheese Pie

Cake Recipes

Dessert Recipes

Pumpkin Cheesecake with Gingersnap Crust

Serves 10 to 12

The basis for this cheesecake recipe came from a friend of my mother. I changed the crust to a gingersnap version because the flavors complement pumpkin so well. I also added the sour cream topping. The cheesecake is absolutely delicious and very easy to make. Plan ahead because, as with most cheesecakes, it is best served one or two days after it is baked.

Ingredients

   Crust
  • 1-1/2 cups gingersnap cookie crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • Pinch of cinnamon
  • Pinch of ground cloves
  • 6 tablespoons butter, preferably unsalted, melted
   Pumpkin Filling
  • 1 pound small curd cottage cheese, room temperature
  • 4 large eggs, room temperature
  • 3 packages (8-ounces each) cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons grated orange rind
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 pound canned pure pumpkin (must be pure pumpkin, not pie filling)
   Sour Cream Topping
  • 2 cups sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • Cinnamon for dusting

For the crust, preheat oven to 300° F. Mix together all ingredients. Press firmly on bottom and sides of a 10-inch springform pan. Bake 10 minutes. Cool.

For the filling, preheat oven to 300° F. Mix cottage cheese and eggs until smooth. Beat cream cheese, sugar, flour, orange rind, spices, salt and cottage cheese mixture in large bowl until smooth. Fold in pumpkin. Pour into crust. Bake for 1-1/2 hours. Turn off oven. Let cake cool in oven with door ajar for 1 hour. Remove from oven. Increase oven temperature to 350° F.

For the topping, mix sour cream, sugar and vanilla until well blended. Spoon over cheesecake. Sprinkle lightly with cinnamon. Bake at 350° for 10 minutes. Remove from oven and cool. Refrigerate cake until chilled, preferably overnight.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.