Pumpkin Spice Cheese Cake with a Ginger Cookie Crust
A delectable slice of pumpkin spice cheesecake that comes with a rich ginger cookie crust, complemented by a dollop of whipped cream.
A delectable slice of pumpkin spice cheesecake that comes with a rich ginger cookie crust, complemented by a dollop of whipped cream.
For the crust: Preheat oven to 180°C (350ºF). Mix together the crushed ginger snaps, butter and cinnamon. Press into a 23 cm (9-inch) springform pan. Bake until firm, about 15 minutes.
For the filling: Preheat oven to 165°C (325ºF). In a stand mixer beat together the sugar and softened cream cheese until very smooth. Mix in the sour cream; beat until smooth. Add the eggs one at a time. Add the pumpkin, spices and molasses. Pour into the crust-lined springform pan.
Bake until a tester inserted into the center comes out clean, 1 3/4 to 2 hours. Cool on a rack.
Remove cooled cake from pan. Decorate with whole walnut halves and showering of confectioner’s sugar.
This recipe can be made a day or two ahead, then covered and refrigerated. Bring to nearly room temperature and garnish with nuts and confectioner’s sugar just before serving.
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