November 14, 2008
Pumpkin Cheesecake with Gingersnap Crust
I have been craving the flavor of Autumn since September in particular pumpkin. Last year I made pumpkin cookies that I didn't care for (soft and cakey) so I searched for a different recipe without much luck. Switching gears, I thought about other options. Apparently, pumpkin cheesecake hit the food scene back in the 70s and everyone was making it. In my family cheesecake was a real luxury - expensive to make and labor intensive are the things I remember about it. This recipe came from epicurious.com and is pretty tasty. It called for a gingersnap crust so I whipped up some gingersnaps and followed the recipe which called for 5 tablespoons of butter which was way too much - definitely reduce the butter.
3 tablespoons unsalted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)
2 tablespoons sugar
1/8 teaspoon salt
7-9 inch spring form pan - if you use smaller pan adjust cooking time.
1 gingersnap crumb crust baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger or 3 Tbls ground ginger
8 ounces cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-ounces can)
Put oven rack in middle position and preheat oven to 350°F.
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until combined.
Pour pumpkin mixture into gingersnap crumb crust. Put pie on a foil lined baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours.