Recipes: Pumpkin Cheesecake

by Lynch Ford Chevrolet

With summer ending and the first fall chill in the air, it’s prime time for cold-weather produce like winter squash and pumpkins. Take advantage of the seasonal bounty with this rich indulgence, which features the tangy creaminess of classic New York cheesecake and the spice-kissed pumpkin flavor of Thanksgiving’s favorite pie. With a buttery ginger-cookie crust and creamy, cinnamon-spiked pumpkin filling, Lynch Ford Chevrolet's favorite Pumpkin Cheesecake makes a decadent addition to any holiday table.

Pumpkin Cheesecake

Total Prep Time: 1 hour 45 minutes

Baking Time: 1 hour 15 minutes

Inactive time: 30 minutes

Servings: 16

Ingredients:

Crust:

2 cups ground Ginger Snap cookies

1 tablespoon sugar

1/2 cup melted butter

Filling:

20 ounces cream cheese (three-and-a-half 8-ounce packages) softened; do not use fat-free

1 cup granulated sugar

1/3 cup dark brown sugar

3 eggs, beaten

2 tablespoons Cinnamon Schnapps

1 teaspoon ground cinnamon

2 teaspoons nutmeg

1/2 teaspoon ginger

1 teaspoon cloves

1 can solid-pack pumpkin; do not use pie mix

Directions:

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9" spring-form pan and wrap the outside tightly in aluminum foil.

Place the cookie crumbs and sugar in a large bowl and pour in the butter, stirring to even mix and incorporate the butter.

Press the crumb mixture into the bottom and halfway up the sides of the prepared spring-form pan. Cover loosely with cling-wrap and place in the refrigerator to chill.

Place the cream cheese, granulated sugar, and brown sugar in the bowl of an electric mixer and beat until fluffy, about 3 minutes.

Add the eggs, Schnapps, cinnamon, nutmeg, ginger, and cloves and mix well, until the spices are completely incorporated. Add the pumpkin and mix well.

Remove the crust from the refrigerator and pour the cheesecake mixture into the crust. Place the cheesecake in the middle rack of the oven and place an oven-safe dish filled with water on the bottom rack; bake 1 hour and 15 minutes, or until the center of the cheesecake is set but jiggly. The cheesecake may have a slightly cracked surface.

Remove from the oven and allow to cool to room temperature before placing in the refrigerate, covered loosely with cling-wrap, until serving time.