Brandied Pumpkin Cheesecake
Great to serve during Fall holidays!
Recipe Ingredients
Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger
Recipe Steps
For crust-
1- combine crumbs, sugar and butter in a bowl and mix
well.
2- press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.
3- bake in moderate oven, 350
degrees for 10 minutes.
For filling-
1- 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.
2- pour cheese mixture into crust and bake in slow oven, 325 degrees for 50 or 60 minutes, or until well risen.
3- turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.
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