1 pound 13
ounces cream cheese
1 cup plus 2
2 large eggs
1 ¾ cup pure
pumpkin Puree (1 15 oz. can Libby’s pure pumpkin)
spring form pan
Place a pan on
the bottom rack of the oven, fill ¾ full with hot water. Preheat oven to 300
To Make The
To Make The
cream cheese in the bowl of an electric mixer (or you can use a hand mixer).
If using an electric stand mixer, use the paddle attachment, if using a hand
mixer beat on medium speed for about 2 minutes or until smooth. Add the
sugar and salt slowly.
Add the eggs
1 at a time and mix well. Scrape the bowl down. Add the ginger, cinnamon,
and pumpkin puree. Decrease to low speed and stir in the mascarpone until
thoroughly combined. Spread the batter over the cooked crust.
cheesecake in the oven and bake for an hour to an hour and a half, until
cake is done, loosen it from the edge of the pan by running a knife around
the inside edge. Let the cake cool for 30 minutes at room temperature. Both
of these steps will help prevent the top from cracking. Refrigerate the
cheesecake in its pan until cold.
cheesecake by running a knife around the inside edge of the pan. To serve
the cheesecake, cut it with a hot dry knife. (Dip the knife in hot water and
then dry it off.) This will make the pieces look crisper and cleaner.
be served alone or served with whip cream or chocolate sauce.