Brandied Pumpkin Cheesecake Recipe

ingredients

Crust
1 1/2 cup graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar

Filling
19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 can (14 ounce size) pumpkin puree (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
whipped cream
preserved ginger

directions

For Crust: Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10-inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.

For Filling: 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.

Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.

nutrition data

Nutritional data has not been calculated yet.

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