Holiday Pumpkin Cheesecake


1½    cup crushed ginger snaps
1    Tablespoon granulated sugar
5    Tablespoons melted butter

⅔    cup light brown sugar
½    teasooon cinnamon

¼    teaspoon ginger

⅛    teaspoon ground clove
⅛    teaspoon nutmeg

¼    teaspoon salt

1    pound (2 8-ounce packs) cream cheese
3    whole eggs

1    Tablespoon vanilla extract
1    cup pumpkin purée


CRUST Combine all ingredients and press into bottom of 10-inch springform pan. Bake at 350 degrees for 7-9 minutes. Allow to cool and turn oven down to 300 degrees.

FILLING Combine cream cheese, sugar and spices in a mixing bowl, and cream with paddle attachment fot 7-9 minutes or until smooth. Add eggs and vanilla, then pumpkin and combine until smooth.

Pour over crust and place in 300 degree oven for 40 minutes. Check to see if centre is barely set (a little jiggle, but not wet). Turn oven off, but leave cake in oven for an additional 20-25 minutes.

Remove from oven, allow to come to room temperature and refrigerate. When cold and fully set, remove from pan.

Enjoy topped with sweetened whipped cream.

Note from Hanna: I spend each and every day playing with desserts and confections, so during the holidays, I love to cook all the savory food. This is the time when my wife, Jennifer, shines with her amazing Pumpkin Cheesecake. Unfortunately everyone still gives me credit for it. So, I want everyone to know that she's the true pastry chef at home!

Pleasantly Pumpkin

Salon by Sucré

622 Conti St.