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Recipe: Brandied Pumpkin Cheesecake
Similar Categories: Brandied, Pumpkin, Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
Combine crumbs, sugar and butter in a bowl and mix well. Press crumb
mixture firmly into bottom of 10-inch springform pan and 2 inches up
sides. Bake at 350 degrees F for 10 minutes.
Filling:
19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 (14 ounce) can pumpkin (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
Whipped cream
Preserved ginger
Beat together cream cheese and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition until smooth
and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy
and mix until well blended. Pour cheese mixture into crust and bake
at 325 degrees F for 50 or 60 minutes, or until well risen. Turn off
heat and let cheesecake cool in oven. When cold, decorate top with
whipped cream and sliced ginger.
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
Combine crumbs, sugar and butter in a bowl and mix well. Press crumb
mixture firmly into bottom of 10-inch springform pan and 2 inches up
sides. Bake at 350 degrees F for 10 minutes.
Filling:
19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 (14 ounce) can pumpkin (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
Whipped cream
Preserved ginger
Beat together cream cheese and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition until smooth
and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy
and mix until well blended. Pour cheese mixture into crust and bake
at 325 degrees F for 50 or 60 minutes, or until well risen. Turn off
heat and let cheesecake cool in oven. When cold, decorate top with
whipped cream and sliced ginger.
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