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Recipes - Desserts

Rose Murray’s Pumpkin Cheesecake


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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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.