Pumpkin Cheesecake with Ginger Cream

This Pumpkin Cheesecake with Ginger Cream will become your new go-to dessert for holiday meals!


1/4 cup sugar

1/4 cup brown sugar, packed

3/4 cup graham cracker crumbs

1/2 cup pecans, finely chopped

1/4 cup butter melted


1/2 cup sugar

1/2 cup brown sugar, packed

15 oz. can pumpkin

1 tsp. vanilla extract

1 Tbsp. all-purpose flour

1 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. nutmeg

1/4 tsp. salt

3 8 oz. packages cream cheese, softened

3 eggs

Ginger Cream Topping:

1 cup heavy whipping cream

1 cup sour cream

2 Tbsp. sugar

1/4 cup crystallized ginger, minced

3 Tbsp. dark rum or 1 tsp. rum extract

1/2 tsp. vanilla extract

Garnish: Chopped pecans

To prepare Crust: Combine sugar, brown sugar, graham cracker crumb, pecans and butter. Press in bottom and one inch up sides of a lightly greased 9 inch spring form pan. Cover and chill for 1 hour.

To prepare Filling: Combine sugar, brown sugar, pumpkin, vanilla and next 5 ingredients, set aside. Beat cream cheese at medium speed with an electric mixer, until creamy. Add pumpkin mixture, beating well. Add eggs, one at a time, beating after each addition. Pour into prepared crust. Bake at 350 degrees for 55 minutes. Cool completely in pan on a wire rack. Spoon Ginger Cream Topping over cheese cake. Cover and chill at least 8 hours. To serve, carefully remove sides of spring form pan, garnish with pecans.

To prepare Ginger Cream Topping: Combine first 3 ingredients in a bowl, beat at high speed until soft peaks form. Fold in ginger, rum and vanilla.

Serves 16





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