Yield: 16 servings from 1 10" cheesecake
oven to 350 degrees F.
gingersnap cookies, ground, equivalent to 2 1/2 cups
Tbsp. (1 stick) unsalted butter softened
or 4 bricks of cream cheese, softened
cup packed light brown sugar
cup all purpose flour
tsp vanilla extract
16 oz can pumpkin (2 cups)
Mix cookie crumbs with softened butter in a bowl. Press onto the bottom
and up the sides of a 10" springform cake pan. Bake shell in oven
for 10 minutes; let cool.
In a large mixing bowl, beat cream cheese until smooth. Beat in brown
sugar. In a separate small bowl whisk together dry ingredients. Add
to batter, scrape down sides of bowl. Beat in eggs one at a time,
scrape down sides of bowl. Add vanilla extract and then the pumpkin
puree, scrape down sides of bowl. Pour mixture into lined cake pan.
Bake in oven for one hour. Turn off oven, crack oven door and leave
cake in oven for one additional hour. Remove from oven and cool completely
on wire rack. Refrigerate overnight or until chilled through. Unmold
and garnish with sweetened whipped cream sprinkled with cinnamon.
Wine Suggestions by Joseph Nase, Wine Director, Lespinasse:
An older Sauterne goes very well with this dessert because it adds
a crème brûlée flavor and spiciness. He suggests
these ten year-old Sauternes: Chateau Rieussec, Raymond Lafond and
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