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Canadian Recipe

Dessert

1 Serving
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Short Description

Creamy pumpkin cheesecake with a yummy ginger cookie crust.


Ingredients
1 2 3 4 5 6 7 8 9 10 11 12 13 14
Cooking Procedure
1 Preheat oven to 350 degrees F (177degrees c) and place the oven rack in the center of the oven 2 Butter (or spray with a non stick spray) an 8 inchspring form pan 3 For crust: in a medium sized bowl combine the finely ground ginger snaps, 1 Tbsp white sugar, and melted butter 4 Press the mixture onto the bottom of the prepared spring form pan 5 Cover and refrigerate while you make the cheesecake filling 6 For cheesecake: in a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt 7 In the bowl of your electric mixer(or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes) 8 Gradually add the sugar mixture and beat until creamyand smooth (1 to 2 minutes) 9 Add the eggs, one at a time, beating well (about 30 seconds) after each addition 10 Scrape down the sides of the bowland beat in 1 Tsp vanilla extract and the pumpkin puree 11 Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips 12 Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air 13 Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees c) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan 14 For topping: whisk together the sour cream, 1 Tsp vanilla extract and 1/4 Cup white sugar 15 Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping 16 Return the cheesecake to the oven and bake about 8 minutes to set the topping 17 Remove from oven and place on a wire rack to cool 18 Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking) 19 Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly 20 When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.


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