Holly’s Pumpkin Cheesecake

Everybody loves a good pumpkin pie, but in my house we have pumpkin cheesecake for Thanksgiving and Easter. It’s great for people that don’t like the texture of pumpkin pie, but love the taste.

1 Box of Ginger Snaps
1/3 cup of Sugar
3 tablespoons butter, melted

2 8-ounce packages of softened cream cheese
1 cup half-and-half or light cream
1 cup canned pumpkin
3/4 cup sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla
1/2 teaspoon all spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon sale
4 eggs

1 8-ounce carton dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

1. For crust, combine the crushed ginger snaps, sugar and melted butter and press into the bottom of the ungreased 9-inch springform pan about 2 inches up the sides.
2. For the filling, beat cream cheese, half-and-half, pumpkin, sugar, flour vanilla, cinnamon, ginger, nutmeg and salt with electric mixer until smooth. Add eggs, beating on low speed just until combined.
3. Spoon filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in 325 degree oven for 1 hour or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool 30 minutes more. Remove sides of pan; cool 1 hour.
5. For the topping, combine sour cream, sugar and vanilla. Once the cheesecake has cooled, spread over the top. Cover and chill at least 4 hours.


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