Pumpkin Ginger Cheesecake
Ingredients:
4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10
Bigelow Ginger Snappish Tea Bags
10
Bigelow Pumpkin Spice Tea Bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves
Yield: Serves: 10 - Prep Time: 35 minutes - Cooking Time: 70
minutes
Instructions:
Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the
gingersnaps, brown sugar and cinnamon together.
Add the melted butter and mix together with a spoon.
Spray a 10" (25cm) springform pan with cooking spray.
Press the crumb mixture into the bottom.
Filling:
Add heavy cream into saucepan, heat over medium heat, be careful
not to boil.
Add Bigelow Ginger Snappish and
Bigelow Pumpkin Spice tea bags and
steep cream for 5 minutes. Remove tea bags and squeeze out excess
cream. Set aside to cool.
Beat cream cheese in large bowl with an electric mixer until
fluffy, gradually add sugar, beating well.
Add the eggs one at a time and beat the mixture until it is fluffy
and pale. Add the cooled cream and beat well.
Stir in the pumpkin pie filling, combine well and pour the cheese
mixture into prepared springform pan.
Place pan into a larger pan and fill with hot water halfway
up.
Bake for 60-70 minutes. Do not over bake, the middle should have a
little jiggle.
Refrigerate at least 3 hours to chill thoroughly.
Remove cheesecake from the pan, decorate the edge of the cheesecake
with pecan halves, cut into wedges and serve with whipped cream if
desired.
Nutritional Information:
Nutritional Information Per Serving: 7 ounces (196g)
| Nutritional
Information Per Serving |
Percent of Daily
Value |
| Calories |
655 |
33% |
| Protein |
8 |
grams |
16% |
| Carbohydrate |
5 |
grams |
19% |
| Total Fat |
46 |
grams |
71% |
| Alcohol |
0 |
grams |
| Cholesterol |
200 |
milligrams |
67% |
| Saturated Fat |
25 |
grams |
127% |
| Monounsaturated Fat |
13 |
grams |
| Polyunsaturated Fat |
3 |
grams |
| Trans Fatty Acid |
0 |
grams |
| Total Dietary Fiber |
4 |
grams |
16% |
| Total Sugar |
36 |
grams |
| Percentage of Calories
|
| Protein |
4% |
| Carbohydrate |
34% |
| Total Fat |
62% |
| Alcohol |
0% |
| Vitamins & Mineral
|
| Sodium |
453 |
milligrams |
19% |
| Potassium |
256 |
milligrams |
7% |
| Vitamin A |
818 |
Retinol Equivalent |
100% |
| Vitamin C |
2 |
milligrams |
3% |
| Calcium |
130 |
milligrams |
13% |
| Iron |
2 |
milligrams |
10% |
| Vitamin D (ug) |
1 |
micrograms |
9% |
| Thiamin |
0.01 |
micrograms |
5% |
| Riboflavin |
0.3 |
milligrams |
17% |
| Niacin |
0.7 |
milligrams |
4% |
| Pyridoxine (Vitamin B6) |
0.1 |
milligrams |
7% |
| Folic Acid |
43 |
milligrams |
10% |
| Cobalamin (Vitamin B12) |
0.4 |
micrograms |
7% |
| Nutritional Recipe
Features |
| No Trans Fat |
| Good Source of Potassium |