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Pumpkin Cheesecake Recipe

Ingredients

How to make it

  • Preheat oven to 375 degrees. Butter a 9 inch springform pan.
  • In a bowl combine the graham cracker crumbs, sugar, ginger and melted butter.
  • Stir until well blended and the crumbs are evenly moist.
  • Pour into the pan and press evenly onto the bottom and about 1 1/12 inches up the side of the pan.
  • Bake until set about 5 min
  • Let cool on reack reduce oven to 325
  • Filling:
  • Beat Cream cheese, sugar, salt in large bowl on med speed until smooth and fluffy. Avoid lumps.
  • Add eggs one at a time beating well after each one.
  • Mix in the pumpkin, vanilla, Baileys, cinnamon and nutmeg just until blended.
  • Pour mixture into crust and spread evenly.
  • Before baking cover the ouside bottom on the springform pan with aluminum foil and place on a baking sheet in about 2 inces of hot water. The steam from the water will help prebent the top from splitting.
  • Bake at 325 degrees for 1 hour until the filling is set but the center still jiggles slightly when gently shaken. It will firm when it cools.
  • When cheesecake is done turn off oven but leave the cheese cake in the oven with the door left open slightly until the cake is cooled. (about 1 hour.)
  • The edges will be slightly puffed
  • Cover and refigerate until well-chilled overnight if possible but at least 8 hours
  • When ready to serve unclasp and remove the pan sides.
  • Cut cheesecake into slices dipping the knife into hot water and wiping dry before each cut
  • Top with a little whip cream

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The Cook

lindzrobarge El Paso, TX

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