Manchester City Library

Enjoy the holiday season with a cheesecake for two.

Pumpkin cheesecake-

Ingredients:

Crust:

Graham crackers or Ginger snaps (about 4 oz.)

1 1/2 Tbls melted butter

1 tsp sugar

Filling:

8 ounces cream cheese, room temperature

1/4 cup brown sugar

1 egg, room temperature

1/2 can of pumpkin

½ tsp Cinnamon

1/8 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves

1. Pre-heat oven to 350
2. Place gingersnaps or graham crackers in a plastic bag and hit with a rolling pin until coarse crumbs form.
3. Add the sugar and melted butter and mix to combine.
4. Line a small spring form pan with parchment paper. This recipe uses a 5 inch pan, but other sizes may be used. Adjust the recipe if using a full sized pan by increasing ingredient amounts by 3 times. A pyrex dish, ramekin, or other oven safe dish can be used too.
5. Press the crumb mixture evenly into the pan of choice and bake for about 5-10 minutes.
6. When the crust is done, lower heat to 325.
7. Mix the cream cheese and sugar until fluffy.
8. Add eggs one at a time until fully combined.
9. Mix in pumpkin and spices, and pour mixture into crust.
10. If using a water bath, wrap the bottom of the spring form pan in tin foil. If using a regular pan, this step is not necessary.
11. Place the cheesecake pan into a larger oven safe pan, and put them in the middle of the preheated oven.
12. Pour boiling water into the larger pan until it comes up about halfway on the cheesecake pan.
13. Bake for around 30 minutes (longer if using a larger pan), or until most of the cake is set, but the middle still jiggles a bit.
14. Turn oven off and let sit for 20 minutes with the door shut.
15. Open the oven door a crack and allow the cake to cool to room temperature.
16. Once the cake is cool enough to touch, remove it from the oven and allow it to cool completely.
17. Cover the cake and refrigerate for several hours or overnight until it is completely set.
18. Enjoy!