5 Dishes To Master In Preparation For The Holidays

4) Pumpkin Cookie Crust Cheese Cake (4 of 5)

Ingredients

• 3/4 tsp of salt (divided)
• 3/4 tsp of ground ginger
• 1/2 cup of roasted salted pecans (more for garnish)
• 1 1/2 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 12 pecan sandie cookies (more for garnish)
• 3 tbsp of melted butter (unsalted)
• 2 tbsp. granulated sugar
• 3 packages room temperature cream cheese
• 1 container of room temperature sour cream
• 1 cup of packed light brown sugar
• 4 room temperature eggs
• 1 can of pumpkin puree
• 2 tsp of pure vanilla extract
• Sweetened whipped cream (optional)

Preparation

1. Preheat your oven to 350 degrees Fahrenheit
2. Place the rack in the middle of the oven
3. In a food processor, pulse cookies for about 15 times
4. Add sugar, butter, and 1/4 tsp salt into the processor and pulse for about 7 times
5. Press cookie mix into the bottom of 9-inch springform pan
6. Bake the edges for about 12 minutes
7. Cool the cookies on a wire rack
8. Wrap the outside of the springform pan with aluminum foil and decrease temperature to 300 degrees Fahrenheit
9. Beat sour cream, cream cheese, and light brown sugar using an electric mixer on medium speed for about 2 minutes
10. Add eggs, one by one, and beat after adding each egg
11. Add vanilla, ginger, pumpkin, cinnamon, nutmeg, and 1/2 tsp of salt, beating it, until completely blended and pour the mixture into the crust
12. Bake for about 1 hour and 20 minutes, until the edges are set and center wobbles
13. Turn off the oven and let the cheesecake remain in there, door closed, for about 1 hour
14. Take the cake out of the oven and place a knife around the outside edge, running it across to loosen the cake from the pan
15. Let it cool on the wire rack for about 1 hour, cover it, and let it chill for 8 hours
16. Take out pan’s ring and bottom, and place the cake on a serving plate
17. Garnish with cookies, pecans, whip cream, and serve