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Ingredientes
- 8 ounce gingersnap cookies - (about)
- 2 Tbsp. granulated sugar
- 3 Tbsp. melted butter or possibly margarine
- 2 pkt neufchatel (light cream) cheese or possibly cream cheese - (8 ounce ea)
- 3/4 c. brown sugar - (firmly packed)
- 2 lrg Large eggs
- 1 1/2 tsp Chinese five spice seasoning (or possibly pumpkin pie spice)
- 1 can pumpkin - (1 lb)
Direcciones
- Crush sufficient cookies to make 1 3/4 c. crumbs. In a 9-inch cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter. Press over bottom and about 1 inch up pan sides.
- Bake crust in a 325 degree oven till slightly browner, about 15 min.
- Meanwhile, in a food processor or possibly in a bowl with a mixer, blend cheese, brown sugar, and Large eggs till smooth. Spoon 1/2 c. of the cheese mix into a small bowl. Add in five spice and pumpkin to remaining cheese mix and mix well.
- Pour pumpkin filling into warm or possibly cold crust. Drop rounded Tbsp. of the reserved cheese mix onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.
- Bake in a 325 degree oven till the center barely jiggles when cake is gently shaken, about 50 min. Cold on a rack. Cover and refrigeratetill cool, at least 2 1/2 hrs. Run a knife between cake and pan rim; remove rim.
- This recipe yields 10 to 12 servings.
- Comments: Up to 2 days ahead, make cheesecake; cold completely, cover, and chill. Remove pan rim and serve cheesecake with sweetened softly whipped cream flavored to taste with Chinese five spice seasoning or possibly minced crystallized ginger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 10 servings | |
| Calories 258 | |
| Calories from Fat 93 | 36% |
| Total Fat 10.55g | 13% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 248mg | 10% |
| Potassium 192mg | 5% |
| Total Carbs 37.82g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 23.87g | 16% |
| Protein 4.27g | 7% |
