Things You'll Need:
- 8 tbsp. unsalted butter
- 2 c. plus 1 tbsp. sugar divided
- 1 1/2 c. graham cracker crumbs
- 3 1/2 tsp. cinnamon (divided)
- 1/2 tsp. ground ginger
- 24 oz. cream cheese at room temperature
- 5 eggs
- 1 16 oz. can pumpkin puree
- 1 tbsp. vanilla extract
- 1/2 tsp. freshly grated nutmeg
- 2 tbsp. minced crystallized ginger
- 1 1/2 c. sour cream
- Waxed Paper
- Waxed Paper
- Groceries
- Electric Mixer
- Food Processors
- Mixing Bowls
- Rolling Pins
- Springform Pan
- Wire Whisks
- Mixing bowls
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Step 1
Melt 8 tbsp. butter in a small pan over low heat.
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Step 2
Combine graham cracker crumbs, 1 tsp. cinnamon, 1 tbsp. sugar, ground ginger and melted butter in the bowl of a food processor fitted with a metal chopping blade. Pulse three times to blend evenly.
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Step 3
Pour the crust mixture into a buttered 10-inch springform pan, and press the mixture onto the bottom and 1/3 of the way up the sides with your fingers.
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Step 4
Chill at least 30 minutes.
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Step 5
Preheat the oven to 325 degrees F.
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Step 6
Beat the cream cheese and 1 1/2 c. sugar in a mixing bowl, using a handheld electric mixer set at high speed, until smooth.
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Step 7
Lower the mixer speed to medium and add eggs one at a time. Beat well after adding each egg.
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Step 8
Combine the pumpkin, vanilla, diced ginger, 1 1/2 tsp. cinnamon and nutmeg in another mixing bowl. Mix until smooth.
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Step 9
Add the pumpkin mixture to the bowl with the cream cheese. Beat with mixer to combine.
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Step 10
Pour the mixture into the chilled crust. Bake for 1 1/2 hours, or until set.
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Step 11
Whisk sour cream, 1/2 c. sugar, and 1 tsp. cinnamon together in a third mixing bowl. Allow the cake to cool at room temperature, then spread the sour cream icing over the top of the cake.
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Step 12
Refrigerate at least five hours before serving.











Comments
maryanne09 said
on 3/5/2009 Great! Thanks! 5*'s :o)