Fruited Cheesecake
INGREDIENTS:
2 c Ginger flavored cookie 1 ts Ginger
-crumbs 6 tb Butter, melted
2 c Ginger flavored cookie 1 ts Ginger
-crumbs 6 tb Butter, melted
CRUST:
Combine ingredients and press into a lightly buttered 10-inch springform pan.
FILLING: 5 8 oz. packages cream cheese 1 1/4 cup firmly packed brown sugar 6 eggs 2 cups solid pack pumpkin 1/3 cup evaporated milk 1/4 cup flour 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon cloves 1 Pinch of nutmeg 1 Pinch of allspice
Beat cream cheese and sugar until smooth. Blend in eggs one at a time. Beat in remaining ingredients. Pour into crust and bake at 300 degrees for 1 hour. Cool and then refrigerate.
TOPPING: 1 cup heavy cream 2 Tablespoons confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon
Beat together until soft peaks form and spread on cooled cake.
Combine ingredients and press into a lightly buttered 10-inch springform pan.
FILLING: 5 8 oz. packages cream cheese 1 1/4 cup firmly packed brown sugar 6 eggs 2 cups solid pack pumpkin 1/3 cup evaporated milk 1/4 cup flour 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon cloves 1 Pinch of nutmeg 1 Pinch of allspice
Beat cream cheese and sugar until smooth. Blend in eggs one at a time. Beat in remaining ingredients. Pour into crust and bake at 300 degrees for 1 hour. Cool and then refrigerate.
TOPPING: 1 cup heavy cream 2 Tablespoons confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon
Beat together until soft peaks form and spread on cooled cake.