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Ingredients
- Graham Cracker Crust:
- 11/4 cups of ginger crumbs
- 1/4 cup melted butter.
- Filling:
- 3 pkgs (250g each) softened Philadelphia Cream Cheese
- 3/4 cups sugar
- 3 eggs
- 1 cup canned pumpken puree
- a handful of toasted chopped pecans
- a dash of nutmeg, cinnamon
Preparation
Step 1
Combine 11/4 cups of ginger crumbs with 1/4 cup melted butter. Press on bottom of 9 inch springform pan.
Beat 3 pkgs (250g each) softened Philadelphia Cream Cheese and 3/4 cups sugar until smooth. Add 3 eggs, mix until just blended. Stir in 1 cup canned pumpken puree, a handful of toasted chopped pecans, a dash of nutmeg and cinnamon and pour into crust.
Bake at 350 degrees F for 45-50 minutes or until centre is almost set. Cool completely, then refrigerate 3 hours or overnight. Garnish as desired.
Note: Freeze cheesecakes for up to 2 months. After cooling, cover tightly with plastic wrap, then with foil and freeze. Thaw cheesecake overnight. Garnish and serve.