Filling: Preheat the oven to 325 degrees F. In a large bowl, beat the cream cheese at medium speed until smooth. Add sugar, flour, pumpkin pie spice, and ginger and beat until combined. Beat in the eggs one at a time, and then the pumpkin puree until it is just incorporated.
Pour the filling into the pan and bake until set at the edges but still soft at the center, about 45-60 minutes. Turn off the heat; crack open the oven door and let the cheesecake cool inside for 1 hour. Remove cheesecake from oven and set at room temperature until completely cool, 2-3 hours. Refrigerate until chilled, about 4 hours. Garnish with topping and serve. Cheesecake can be refrigerated for up to 2 days.
By Robin from Washington, IA
Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!
In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 9x13 inch baking dish; set aside. In a large mixing bowl, beat the cream cheese and sugar until smooth.
Beat: 1 - 8 oz. pkg. cream cheese, softened, 3 tbsp. sugar, 1/2 tsp. vanilla. Add: 1 egg. Pour over the bottom of a prepared graham cracker crust.
For a delicious fall cheesecake try this combination of pumpkin and caramel flavors. It tastes as delicious as it sounds. This is a page about preparing a swirled pumpkin and caramel cheesecake.
Canned pumpkin and spices make this a delicious cheesecake to serve during the fall and winter. Even if you are not a fan of pumpkin pie you may love this dessert. This page contains a spiced pumpkin cheesecake recipe.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
A delicious creamy dessert you won't be able to resist. This is an easy inexpensive dessert to serve anytime you have guests.
Mix in pumpkin and sour cream. Blend thoroughly until smooth. Pour half of batter into a buttered 9x13 inch glass baking dish.