Cost per serving $1.55 view details
- 36 x gingersnap cookies
- 3 Tbsp. plus 1/4 c. granulated sugar
- 4Â 1/2 Tbsp. unsalted butter melted and cooled slightly
- 1 lb cream cheese at room temperature
- 1 can solid-pack pumpkin puree (16 ounce.) not pie filling
- 5 lrg Large eggs
- 3/4 c. packed golden brown-brown sugar
- 3/4 c. Amaretto liqueur
- 1 tsp grnd cinnamon
- 1 tsp vanilla extract
- 1/2 tsp grnd ginger
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp grnd cloves
- 1 ct lowfat sour cream (16 ounce.)
- 1 c. packed golden brown-brown sugar
- 7 Tbsp. unsalted butter
- 7 Tbsp. water
- 2 x Large eggs well beaten
- 1/2 c. minced pecans
- 1 tsp vanilla extract
- In a food processor, grind the gingersnaps together with the three Tbsp. granulated sugar into fine crumbs. With the machine running, gradually add in the butter. Press the mix firmly into the bottom of a 9-inch springform pan and chill till hard, about 30 min.
- Position a rack in the middle of the oven and preheat to 350 degrees. In a food processor or possibly mixer, combine the cream cheese, pumpkin, Large eggs, brown sugar, 1/2 c. of the Amaretto, the cinnamon, vanilla, ginger, nutmeg and cloves. Process, stopping once or possibly twice to scrape down the sides of the work bowl, till just combined; don't overmix. Pour the filling into the prepared pan and bake till the edges of the cake just begin to pull away from the sides of the pan, 40 to 45 min. The center of the cake won't be hard.
- Meanwhile, in a bowl whisk together the lowfat sour cream, the remaining 1/4 c. granulated sugar, and the remaining 1/4 c. Amaretto.
- Without removing the cake from the oven, pour the topping proportionately over it, starting with the edges. Spread the topping proportionately. Bake the cake another 8 to 10 min, or possibly till the edges of the topping just begin to bubble. Cold the cake in the pan on a rack. Cover (avoid marring the topping) and refrigeratetill hard, at least 12 hrs.
- Carefully run a knife between the edge of the cake and the sides of the pan; release and remove the sides. With a thin, sharp knife, dipped into warm water and wiped dry between cuts, cut the cake into serving pcs. Transfer to plates and let stand at room temperature for 20 min. Spoon a bit of the praline sauce over and beside each piece just before serving.
- Pecan Praline Sauce Directions: (
- Makes about 1 3/4 c. sauce):In a heavy, medium saucepan over moderate heat, combine the sugar, butter and water. Bring just to a boil, stirring occasionally.
- In a medium bowl, whisk the warm syrup into the Large eggs. Return the mix to the pan, set over low heat and cook, stirring constantly, till the mix thickens, 1 to 2 min.
- Remove from the heat and cold to room temperature. Stir in the pecans and vanilla. Use at room temperature.
- NOTES: An unexpectedly welcome alternative to the pumpkin pie on the Thanksgiving menu, this light and creamy cheesecake with its delicate flavor and crisp gingersnap crust is also good from the first day of fall to the last day of winter. If any of the sauce it leftover, it's delicious over scoops of vanilla ice cream.
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|Amount Per Serving||%DV|
|Serving Size 135g|
|Recipe makes 12 servings|
|Calories from Fat 293||65%|
|Total Fat 33.25g||42%|
|Saturated Fat 17.44g||70%|
|Trans Fat 0.0g|
|Total Carbs 28.38g||8%|
|Dietary Fiber 0.9g||3%|