Thursday, December 9, 2010

Pumpkin Gingerbread Cheesecake

I love to bake and I love to cook, but I also love to surf the net and see what other talented cooks are making in the kitchen.   I ran across this recipe from  Its a recipe for Pumpkin Gingerbread Cheesecake.  It was so amazing, and so decadent.  Actually it was good enough that I decided that I was going to make it for my Church's Christmas Party tonight.  I hope everyone likes it!

Pumpkin Gingerbread Cheesecake


Gingerbread Crust

1/4 cup honey
2/3 cup sugar
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 1/4 cups all purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 egg yolk


4 eggs separated
1 pound cream cheese
1 cup light cream
1 cup pumpkin puree
3/4 cup sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg


1 cup sour cream
3 tablespoons brown sugar
1/2 teaspoon vanilla


Preheat oven to 325 F. To prepare crust, bring honey, sugar and butter to a boil in a heavy saucepan. Remove from heat and stir in lemon juice and peel. Cool to lukewarm.

Sift together flour, baking powder and spices. Add half the flour mixture to honey mixture and stir to combine well. Stir in egg yolk, then remaining flour mixture. With floured hands, knead dough until smooth; pat evenly onto the bottom and half an inch up the sides of a 9-inch springform pan. Prick the bottom with a fork and bake for 10 minutes. Allow to cool before filling.

For the filling, beat egg yolks until thick and lemon-colored (about 5 minutes at high speed). In another bowl, whip cream cheese until light and fluffy. Stir in cream, pumpkin, sugar, egg yolk, flour, vanilla, cinnamon, ginger, and nutmeg. Beat the egg whites until stiff and fold them into the pumpkin mixture. Pour into prepared crust and bake at 325 F for 1 hour.

Remove from oven, increase oven temperature to 450 F and prepare topping. Combine sour cream, brown sugar and vanilla and spread evenly on top of cheesecake. Sprinkle pecans and return to oven for 5 minutes. Turn off oven and allow cheesecake to cool with the door propped open. Chill.

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