Pumpkin Ginger Cheesecake

12 ingredients
5 steps

Ingredients

  • 28 None gingersnaps, broken into pieces
  • 1/2 cup chopped walnuts
  • 1/4 cup melted butter
  • 6 (8 oz) packages cream cheese, softened
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 5 None whole eggs, plus 3 egg yolks
  • 1 3/4 cups sugar
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 cup whipped cream
  • None None fresh red currants and chocolate shavings, to garnish

Directions

  1. 1
    Preheat oven to 350°F. Grease a 9 inch springform pan. In a food processor, pulse gingersnaps and walnuts until crumbs form. Add butter and pulse to combine. Press into base of prepared pan and bake for 8 mins. Let cool then wrap the outside of pan in foil.
  2. 2
    Meanwhile, in a food processor, combine 3 packages cream cheese, vanilla, nutmeg, 2 eggs, 1 egg yolk and 3/4 cup sugar. Process until smooth then transfer to prepared pan and freeze for 3 hours.
  3. 3
    Process remaining cream cheese, sugar, eggs and egg yolks with pumpkin puree and pumpkin pie spice until smooth. Pour over frozen layer and set aside for 2-3 hours at room temperature to thaw.
  4. 4
    Preheat oven to 325°F. Place cheesecake pan in a large roasting pan. Pour enough hot water into roasting pan to come 1 inch up the sides. Bake for 1 hour 30 mins, or until just set and the center still jiggles slightly. Turn off oven and let cheesecake cool in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely. Chill overnight.
  5. 5
    To decorate, pipe whipped cream into rosettes around cake top. Garnish with fresh currants and chocolate shavings.

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