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    Prize Winning Pumpkin Cheesecake

    Source of Recipe

    Christmas Cheer

    List of Ingredients

    a.. 3 cups finely ground gingersnaps (about 50 cookies)
    b.. 1/2 cup confectioners' sugar
    c.. 12 tablespoons (1-1/2 sticks) butter, melted
    d.. 2 (8-oz.) packages cream cheese, softened
    e.. 5 eggs
    f.. 3/4 cup light brown sugar
    g.. 1 (16-oz.) can solid-pack pumpkin
    h.. 1-1/2 teaspoon ground cinnamon
    i.. 1/4 teaspoon ground cloves
    j.. 1/4 teaspoon ground ginger
    k.. 1/4 teaspoon ground mace
    l.. 1/4 teaspoon vanilla extract
    m.. 1/2 cup brandy
    n.. 2 cups sour cream
    o.. 1/4 cup granulated sugar


    1. Preheat oven to 350. Combine the gingersnap crumbs, confectioners'
    sugar, and melted butter in a bowl and mix thoroughly. Press the crumb
    mixture onto the bottom and up the sides of an ungreased 9-inch
    springform pan.

    2. Beat the cream cheese with an electric mixer on medium speed. Add the
    eggs, one at a time, the brown sugar, pumpkin, spices, vanilla, and 1/4
    cup of the brandy to the cream cheese and mix until smooth. Pour the
    pumpkin mixture into the prepared pan and bake for 40 minutes or until
    the edge of the cheesecake begins to pull away from side of pan.

    3. Remove the cheesecake from the oven and reset the temperature to
    400 degrees. Whisk together the sour cream, sugar, remaining 1/4 cup of
    brandy in a small bowl. Spread the sour cream mixture over the hot
    cheesecake, return to the oven, and bake for 10 minutes more. Cool to
    room temperature, cover, and refrigerate in the pan overnight or up to
    4 days. Remove the sides of the pan before serving. Serves 12.




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