z33.org … sharing the love one nibble at a time.

I’ll be making three of these bad boys in the next couple days.

Pumpkin Cheesecake, courtesy Dr. David Brock.

2 C Gingersnap crumbs

1/3 C melted unsalted butter

3 x 8 ox pkgs cream cheese

1 C sugar

1/2 C brown sugar

3 lg. eggs

1 x 15 oz can pumpkin

1/4 C heavy cream

1 T vanilla

1 t cinnamon

1 t ground ginger

1/2 t nutmeg

2 C sour cream

Butter and flour a 10″ springform pan

Mix butter & gingersnaps, press in pan

Bake 12 min. at 325

Mix cream cheese, 3/4 C of the sugar, and the brown sugar, then eggs

one at a time.

Combine pumpkin, cream, 1 t vanilla, spices, then add to the cream

cheese mixture.

Wrap foil around pan and up sides. Pour in batter, set in roasting

pan, pour some hot water into roasting pan.

Bake 70 minutes at 350, until edges firm and center shaky.

Combine sour cream with 1/4 c sugar, 2t vanilla, pour over cake,

bake 10 min more. Cool 1 hr and refrigerate 4 hrs.

Nummy.