EnerSmart Magazine

Recipes - Desserts

Rose Murray’s Pumpkin Cheesecake

Rose Murray’s Pumpkin Cheesecake Photo

Makes 8 - 12 servings

Crust

  • 1/4 cup butter, melted
  • 1 1/2 cups gingersnap or graham cookie crumbs

Filling

  • 1 cup (250 gram package) cream cheese, room temperature
  • 3/4 cups brown sugar
  • 1 cup canned or cooked and mashed pumpkin
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp white chocolate liqueur
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp salt

Instructions

For crust: Preheat oven to 350 degrees F. In medium bowl, combine butter and cookie crumbs; press into bottom of buttered 9 inch springform pan. Bake in the lower third of oven for 5 minutes. Remove from oven.

For filling: In large bowl, beat cream cheese and brown sugar together until smooth. Beat in pumpkin, then eggs, one at a time. Stir in vanilla, liqueur, ginger, cinnamon, allspice and salt. Pour into prepared crust and bake on middle rack for 20 minutes or until set and firm around the edges, but loose in the centre. Turn off heat and allow to cool in oven for 50 minutes. Refrigerate.

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