Layered Pumpkin Cheesecake

Name: Layered Pumpkin Cheesecake
Prep time: 10 h 35 min
Cook time: 10 h 35 min
Total time: 10 h 35 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter or margarine, melted; 237 milliliters canned pumpkin (not pumpkin pie mix); 473 milliliters gingersnap cookie crumbs (about 32); 907 grams packages each) cream cheese, softened; 4 eggs; 1 teaspoon ground cinnamon; 2 teaspoons ground ginger; 0 teaspoons ground nutmeg; 355 milliliters sugar

One portion of this dish contains roughly 6g of protein, 26g of fat, and a total of 377 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes roughly 10 hours and 35 minutes. Head to the store and pick up ground cinnamon, pumpkin, cream cheese, and a few other things to make it today.

Instructions

Heat oven to 300F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan.

Ingredients you will need

Cookie Crumbs

Cooking Spray

Shortening

Butter

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Bake 8 to 10 minutes or until set. Cool 5 minutes.

Equipment you will use

Oven

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Ingredients you will need

Cream Cheese

Spread

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Frying Pan

Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

Ingredients you will need

Cream Cheese

Cinnamon

Pumpkin

Ginger

Nutmeg

Equipment you will use

Whisk

Frying Pan

Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Equipment you will use

Oven

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.

Equipment you will use

Oven

Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Equipment you will use

Wire Rack