Cinderella isn’t the only girl to get carried away by pumpkins. If you’re ready to flaunt a holiday dessert table’s ‘Best of the Best’ this is the ultimate pumpkin cheesecake. Cheesecake lovers who’ve avoided America’s favorite dessert for years can enjoy this one, made lactose-free using our real cream cheese. It has a sophisticated gingersnap crust and rich, luscious swirls of cheesecake and pumpkin.Submitted by Sharon Bice
1 cup crushed gingersnap cookies
1/3 cup finely chopped pecans
1/4 cup Green Valley Lactose-Free Butter, melted
4 (8 oz.) tubs Green Valley Lactose-Free Cream Cheese, divided
1 1/2 cups sugar, divided
2 Tbsp. cornstarch
2 tsp. vanilla extract
4 large eggs
1 cup canned pumpkin
2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
Garnish: Additional crushed gingersnap cookies, or pecans, optional
- In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared 10" pan. Place on a baking sheet. Bake at 350 degrees for 8-10 minutes. Cool on a wire rack.
- For filling, in a large bowl, beat 1 tub of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one tub at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
- Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
- Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350 degrees for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Garnish with additional crushed gingersnaps or pecans, if desired.