Sunday, December 14, 2008

Sugar Pumpkin Cheesecake

Preheat oven to 375 degrees

1 ½ C. gingersnap cookies, finely crumbled
1 ½ Tbsp. sugar
½ tsp. nutmeg
Zest of 1 lemon
6 Tbsp. butter

Combine all ingredients and press firmly down in large spring form pan. Bake for 5 minutes. Cool to room temperature. Reduce oven temperature to 350 degrees.

½ C. sugar pumpkin puree
2 pounds cream cheese, softened
1 ½ C. sugar
3 large eggs
1 C. heavy cream
1 tsp. lemon juice, fresh
1 tsp. vanilla
1 tsp. nutmeg

Beat softened cream cheese, and add sugar and mix well. Add eggs one at a time. Alternately stir in cream and pumpkin puree. Stir in lemon juice and vanilla. Pour into the baked crust and bake for 1 hour 10 minutes. Turn oven off, leaving cake in the oven for an additional 15 minutes. Remove and chill.

Garnish each slice with a swirl of whipped cream, gingersnap cookie and fresh ground nutmeg.

By: Patricia Newell

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