Pumpkin Cheesecake #01
| Yield: | 10 Servings |
| Categories: | Pies |
| 1 1/2 | c | Gingersnap crumbs |
| 6 | tb | Unsalted butter; softened |
| 1/4 | c | Confectioners' sugar |
| FOR THE FILLING | ||
| 3 1/4 | c | Sugar |
| 1 1/2 | c | Pumpkin; pureed |
| 10 | Egg yolks | |
| 3 | lg | Eggs |
| 2 | tb | Cinnamon |
| 3 | Pieces crystallized ginger; minced | |
| 1 | ts | Mace |
| 1 | ts | Salt |
| 3 | lb | Cream cheese; softened |
| 1/4 | c | Heavy cream |
| 2 | tb | Cornstarch |
| 1 | ts | Lemon extract |
| 1 | ts | Vanilla |
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