Pumpkin Cheesecake
Whether you’re tired of pumpkin pie or just want to serve something else on the holiday table, this pumpkin cheesecake will do the trick. Dark brown sugar brings depth of flavor and helps to balance the richness of the cream cheese, while ground ginger and a crisp gingerbread crust bring spice to the party. You can make it and store covered in the fridge for up to a week, which is great for cooks who want to get ahead. I know, I know, cheesecakes are normally baked in a springform pan, but since we’re cooking this in a water bath to maintain an even temperature, I’m using a cake pan — I don’t like water in my cheesecake. Photo by Lynne Calamia
- Time: 630 min
- Servings: 12
Source: Alton Brown
Ingredients
- can pumpkin puree
- teaspoon ground ginger
- teaspoon finely grated nutmeg
- ounces dark brown sugar
- tablespoon vanilla extract
- large eggs, beaten
- blocks cream cheese, at room temperature
- ounces ginger cookies
- tablespoon dark brown sugar
- teaspoon kosher salt
- tablespoons unsalted butter, melted, plus extra for the pan