Ginger is a favorite fall flavor that I couldn’t resist adding to the season’s best dessert: pumpkin cheesecake. —Kathy Kuehn, Piedmont, South Carolina,
Ingredients
- 1-1/2 cups crushed gingersnap cookies (about 32)
- 1 tablespoon sugar
- 1/4 cup butter, melted
- FILLING:
- 2 packages (8 ounces each) cream cheese, softened
- 1 can (16 ounces) pumpkin
- 1 cup sugar
- 1 cup 4% cottage cheese
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs, lightly beaten
- TOPPING:
- 1-1/2 cups (12 ounces) sour cream
- 1/3 cup orange marmalade
- 1 teaspoon vanilla extract
- Candied orange slices, optional
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 piece: 342 calories, 20g fat (11g saturated fat), 77mg cholesterol, 325mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 6g protein.
