Ingredients :
- 1-1/2 cups finely crushed ginger snaps (about 28 pieces) -
- 1/3 c margerine or butter, melted -
- 1 T all purpose flour -
- Two 8 oz packages of cream cheese, softened -
- 2/3 granulated sugar -
- 3 T all purpose flour -
- 2 t grated fresh ginger OR 1/2 t ground ginger -
- 1 t vanilla -
- 4 eggs -
- 2 T milk -
- 2/3 c canned pumpkin -
- 1/4 c packed brown sugar -
- 1/4 t ground cinnamon -
- 1/4 t ground nutmeg -
How to Prepare :
1. FOR THE CRUST: in a medium bowel, combined the crushed gingersnaps, melted margerine or butter, and the 1 T flour. Press onto bottom of pan about 1-1/2 inches up the sides of an 8 or 9 inch spring form pan. Set the pan aside.
2.FOR FILLING: In a large mixing bowl, beat cream cheese until smooth. Add sugar, 3 T flour, ginger and vanilla, beating on high speed until smooth. Add eggs all at once. Beat on low speed just until combined. Stir in milk. Measure 2 cups of filling, set aside.
3. To the remaining mixture, add pumpkin, brown sugar, cinnamon, and nutmeg. Spoon plain cheese mixture into crust lined spring form pan. Carefully spoon the pumpkin mixture over plain cheese mixture. Use spatula to gently swirl batters, being careful not to disturb the crust. Place the spring form pan on a shallow baking pan on the oven rack.
4. Bake at 375 degrees for 50-55 minutes for an 8 inch baking pan/ 45-50 minutes for a 9 inch baking pan, until the center appears nearly set when shaken.
5. Remove spring form pan from the baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen the crust from the sides of the pan.
6. Cool 30 minutes more. Remove sides of the spring form pan and cool for another 1 hour, then cover and chill at leat 4 hrs.
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