Creamy pumpkin cheesecake with a buttery gingersnap crust: Move over pumpkin pie, there's a new Thanksgiving dessert in town.
Pre-heat oven to 350°F. Combine 1-1/4 cups ginger crumbs with 1/4 cup melted butter. Press on bottom of 9-inch springform pan or 18 regular muffin tins.
BEAT 3 pkg (250 g each) softened* Regular or Light Philadelphia Cream Cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time, and mix until just blended. Stir in 1 cup canned pumpkin purée, 1/2 cup toasted chopped pecans and a dash of nutmeg and cinnamon. Pour into crust.
BAKE for 45 to 50 minutes or until centre is almost set. For muffins, bake 25 to 30 minutes. Cool completely, then refrigerate 3 hours or overnight. Garnish with Cool Whip Topping, toasted chopped pecans, cinnamon sticks and a dash of nutmeg.
This is an indulgent dessert for special occasions. Watch serving size.
*To soften cream cheese place unwrapped packages in microwave bowl. Microwave on HIGH for 30 seconds.
Crust: double crumbs and butter, press into 9 x 13 inch baking pan. Filling: Use 4 pkgs Philadelphia Cream Cheese, 1 cup sugar, 4 eggs and 1-1/3 cups canned pumpkin purée. Bake as directed for 40 to 45 minutes.
Serving Size 1 slice
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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