This delicious cheesecake is an awesome autumn dessert.
Warm, spicy gingersnaps bring the exotic to the familiar in this recipe.
|1 ½ heaping c. crisp (not soft) gingersnap cookie crumbs||¼ tsp. salt|
|2 Tbsp. sugar||¼ c. melted butter|
|2 8-oz. packages cream cheese, softened||½ tsp. ground cinnamon|
|¼ c. firmly packed brown sugar||scant ⅛ tsp. ground cloves|
|¼ c. sugar||scant ⅛ tsp. ground nutmeg|
|1 tsp. maple syrup (or ½ tsp. maple flavoring||1 recipe caramel sauce (optional)|
|2 large eggs||1 c. sweetened whipping cream (optional)|
|½ c. roasted pumpkin puree|
|4 Tbsp. butter||pinch of sea salt|
|1 c. firmly packed brown sugar||1 Tbsp. vanilla extract|
|½ c. heavy cream|
1. In a large bowl, mix all of the ingredients together. Pat into bottom and sides of a 9-inch pie pan.
2. Place pan in the freezer for 15 minutes, then bake at 350° F for five minutes.
3. Remove from oven and let cool for 20-30 minutes before filling.
Note: This crust can also be made gluten-free if you use a gluten-free brand of gingersnaps.
1. Preheat the oven to 325°F degrees. In a large bowl, combine cream cheese, sugars, and maple syrup. Beat until smooth.
2. Blend in eggs one at a time. Add pumpkin, cinnamon, cloves, and nutmeg to the batter and stir gently until well blended.
3. Carefully pour the batter into the prepared crust.
4. Bake for 35 minutes, or until the center is almost set. Allow to cool completely, then refrigerate for 4 hours or overnight.
5. Cover generously with caramel sauce and swirl with whipped cream, if desired.
1. Melt butter in saucepan. Add brown sugar, cream, and salt. Cook over medium-low heat, whisking gently for about 7 minutes.
2. Remove from the heat, add vanilla, and return to heat and cook for 2 more minutes.
3. Remove from heat. Refrigerate if not using immediately. Makes 1 ½ cups.
Nutritional Information (includes optional toppings): Calories: 870; Fat: 57g; Cholesterol: 190mg; Sodium: 660mg; Total Carbohydrates: 85g; Dietary Fiber: 1g; Sugars: 64g; Protein: 9g.
Excerpted from Me, Myself, and Pie: amish Recipes, copyright © 2014 by Sherry Gore. Photos copyright © 2014 by Katie Jacobs. Reproduced by permission of Zondervan.