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Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons sugar
- 24 ounces neufchatel cheese, softened, 8-oz pkgs
- 1 1/2 cups sugar
- 4 eggs
- 1 cup pumpkin puree
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
Details
Servings 10
Preparation
Step 1
1. Heat oven to 325.
2. Combine graham cracker crumbs, butter and sugar, press into the bottom of a sprayed 8 or 9" springform pan. Bake 8 mins, cool completely.
3. Beat together cheese with 1 1/2 cups sugar until well-blended. Beat in eggs 1 at a time. Separate out 2/3 of batter, add to that pumpkin, cinnamon, and ginger. Pour over the cooled crust. Spoon remaining 1/3 batter on top, swirl with a knife. Place the pan into a larger pan filled with 1 1/2" very hot water.
4. Bake 90-100 mins, or until puffy and lightly browned on top. Cool to room temperature, then chill completely before serving.
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