- 12
- 30 mins
- 31 mins
Ingredients
- Crust:
- 1 tablespoon butter, at room temperature
- 1/4 cup ground gingersnaps
- Filling:
- 3 packages (8 ounces each) low-fat cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 2 eggs at room temperature
- 3 egg whites, room temperature
- 2 cups cooked pumpkin puree
- 1 tablespoon flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup orange marmalade
- 1 tablespoon Grand Marnier or orange liqueur
- Topping:
- 2 tablespoons orange marmalade, warmed
- 1/4 cup very finely minced crystallized ginger
- 1/4 cup chopped pistachios
Preparation
Step 1
Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter. Sprinkle with gingersnap crumbs and shake to distribute them around the sides. Spread loose crumbs on bottom.
Filling: In a large bowl beat cream cheese until fluffy. Gradually add sugars, and mix until combined. Add eggs and egg whites, one at a time, mixing thoroughly after each addition. Beat in pumpkin puree. Sift in flour, spices, and salt, and mix well. Blend in the 1/4 cup orange marmalade and orange liqueur. Pour into prepared crust. Bake for 1-1/2 to 1-3/4 hours, until the cake pulls away from the side of the pan and a cake tester inserted in the center comes out clean. Spoon on the 2 tablespoons of warmed orange marmalade, then sprinkle with finely chopped ginger and pistachios.
Preheat oven to 325 degrees