Dessert/ Thanksgiving


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  • Serves 10-12
  • For the crust:
  • 2 and ¼ cups finely ground ginger snaps
  • 5 tablespoons unsalted butter, melted
  • Zest of half orange
  • Filling:
  • 1 and ½ pound cream cheese, softened
  • ¾ cup sour cream
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 15 ounces pure pumpkin puree
  • 3 eggs, room temperature
  • 2 tablespoons corn starch
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger powder
  • 1 teaspoon vanilla extract
  • Sour cream topping:
  • 1 cup sour cream
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • Whipped cream garnish
  • Optional: clementine or orange slices



Preheat oven to 350 degrees Fahrenheit. (177 degrees Celsius)


Grease a 9 inch spring form pan.


Begin by making the crust. Combine the gingersnap crumbs and melted butter in a large bowl. Add orange zest and mix well. The mixture should resemble wet sand. Press into bottom of prepared pan and bake 8-10 minutes. Allow to cool completely while you prepare the filling.


Combine the cream cheese, sour cream, and both types of sugar. Beat on low speed until smooth. Add vanilla extract, corn starch, and spices. Beat until well combined then add the eggs while mixer is running on low speed. Add the eggs one at a time.


Add pumpkin puree and beat until combined.


Pour the cheesecake filling into the pan.


Bake at 325 degrees Fahrenheit (163 degrees Celsius) for 30 minutes.


Reduce the heat to 300 degrees Fahrenheit (149 Celsius) and bake for 45-50 minutes. The cheesecake is ready when it jiggles slightly in the center.


Leave the cake in the oven for 1 hour with the oven door propped open. This will prevent it from cracking.


Prepare the sour cream topping by combining all of the ingredients together and whisking until smooth. If there are lumps of brown sugar leave the mixture out at room temperature for 15 minutes and they will melt into the sour cream. Whisk well until smooth. Pour the topping over the cheesecake and return to the oven. Bake at 325 degrees Fahrenheit (163 degrees Celsius) for 8 minutes.


Allow the cheesecake to cool and refrigerate at least 8 hours. It is better to chill it in the refrigerator overnight so that it has time to set properly.


Remove the cake from the pan and place on a platter. Pipe 8 whip cream rosettes on top and dust with cinnamon. You may garnish with fresh fruit if you prefer.



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