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Brandied Pumpkin Cheesecake


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  • Crust:
  • 1 3/4 cup gingersnap cookies, crushed
  • 1/3 cup melted butter
  • Filling:
  • 1 (250g) pkgs cream cheese (soft)
  • 1 (125g) pkg cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 (398ml) can pure pumpkin
  • 2 1/2 tsp ground ginger
  • 1 tbsp cinnamon
  • 1/2 tsp gournd nutmeg
  • 1/4 tsp ground cloves
  • 1/3 cup brandy



Step 1

For crust:
Combine cookie crumbs and butter in a small bowl. Press crumb mixture firmly into the bottom of a 9" spring form pan. Turn spring form tray upside down before inserting it into form. Bake at 350F for 7-8 minutes. Cool.

For filling:
Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy. Mix util well blended. Pour cheese mixture into cooled crust and bake at 325F for 50 minutes (when baking cheesecake place a pan of hot water on rack below cake, the steam prevents a crust from forming on top of cake). After 50 minutes, turn off oven and let cheesecake cool in oven (1 to 2 hours until about room temperature). Refrigerate overnight. Before serving decorate with whipped cream.

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