Pumpkin Ginger Cheesecake with Pecan Crust
Recipe courtesy of Michelle Fountain, Executive Pastry Chef, Biltmore Forest Country Club (Asheville, N.C.)
Ingredients
- Ingredients for the Pecan Crust:
- crushed pecans - 1 cup
- brown sugar - 3 Tbsps.
- melted butter - 3 Tbsps.
- Ingredients for the Cheesecake Filling:
- cream cheese - 1 lb. 14 ozs., room temperature
- granulated sugar - 1 1/2 cups
- sour cream - 1/2 cup
- gluten-free flour - 3 Tbsps.
- vanilla extract - 1 1/2 tsps.
- eggs - 5 ea.
- pumpkin purée - 1 cup
- cinnamon - 1 tsp.
- nutmeg - 1/8 tsp.
- cloves - 1/8 tsp.
- crystallized ginger - 1 Tbsp., finely chopped
Instructions
- Mix cream cheese and sugar until smooth, no lumps.
- Add sour cream, gluten-free flour and vanilla. Mix until smooth.
- Slowly add eggs. Mix until smooth.
- Divide batter into almost half. Mix the pumpkin puree with spices, then add to the lighter half of the batter.
- Add the gingers to the heavier half of the batter.
- Put pumpkin batter on bottom on top of crust, then add the ginger batter.
- Bake at 300°F in a water bath. Bake until done.
