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Pumpkin Cheesecake with Gingersnap Crust

Serves 10 to 12

The basis for this cheesecake recipe came from a friend of my mother who lived in Pennsylvania. I changed the crust to a gingersnap version because the flavors complement pumpkin so well and 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    Pumpkin Filling    Sour Cream Topping

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.