I can hardly believe that it is almost Thanksgiving. I’m really looking forward to spending a few days with my family – and I’m sure there will be lots of good food involved!
If you’re still looking for a dessert idea, you’re in luck! This Pumpkin-Ginger Cheesecake is creamy and delicious, and best of all, it’s a breeze to make.
What is your favorite Thanksgiving dish?
Happy Thanksgiving!
Carol
Pumpkin-Ginger Cheesecake
2013-11-22 10:17:26
Serves 12
A creamy, delicious cheesecake perfect for Thanksgiving!
Ingredients
- 9 ounces gingersnaps (about 36 cookies)
- 2 tablespoons olive oil
- 3 8-oz packages reduced-fat cream cheese
- 1 cup reduced-fat sour cream
- 1 15-oz can pumpkin puree
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cardmom
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 1 cup walnuts, coarsely chopped
Instructions
- Preheat the oven to 350 degrees. In a food processor, combine the gingersnaps and oil, and process until finely ground. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, or until set and crisp. Leave the oven on.
- In the same food processor bowl (no need to clean), combine the cream cheese, sour cream, pumpkin puree, brown sugar, whole eggs, egg whites, vanilla, cinnamon, ginger, cardamom, all-spice, and salt; process until smooth.
- Pour the batter into the prepared pan. Sprinkle the walnuts over the batter. Bake for 1 hour.
- Turn off the oven, prop open the oven door slightly, and let the cheesecake stand for 45 minutes in the turned-off oven. Cool to room temperature, then cover and refrigerate overnight.
Notes
- Prepare this cheesecake the day before serving and refrigerate overnight.
Cafe Carol http://www.cafecarol.com/
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