From “A Harvest of Pumpkins and Squash, Seasonal Recipes” by Lou Seibert Pappas
1 pound cream cheese, at room temperature
3/4 cup packed light brown sugar
1 1/4 cups pumpkin puree, canned or homemade OR pureed winter squash
3 large eggs
1/2 cup heavy whipping cream
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/3 cup chopped crystallized ginger
In a large bowl using an electric mixer on medium speed, beat cream cheese and brown sugar until creamy. Add pumpkin and eggs and beat until smooth. Add whipping cream, vanilla, cinnamon, ginger and cloves and continue beating until smooth. Pour into pre-baked Gingersnap Crust.
Bake in a preheated 350-degree oven about 40 to 45 minutes, until just barely set. Cool. Refrigerate until well chilled, about 3 hours. To serve, sprinkle top with crystallized ginger, remove pan sides and cut into wedges. Makes 1 (9-inch) cheesecake; 12 servings.
Gingersnap Crust: In a medium bowl, mix together 1 1/2 cups crushed gingersnaps, 6 tablespoons unsalted butter, melted, and 3 tablespoons granulated sugar. Pat mixture into bottom and 1-inch up sides of a buttered 9-inch springform pan. Bake in a preheated 350-degree oven about 4 to 5 minutes, just until set and lightly darkened. Transfer pan to a wire rack and let cool.
Per serving: 375 calories; 26 g fat (15 g saturated fat; 62 percent calories from fat); 32 g carbohydrates; 125 mg cholesterol; 223 mg sodium; 6 g protein; 1 g fiber.