Pumpkin Orange Ginger Cheesecake
and candied ginger accents add a subtle accents to this lightened cheesecake. A
true delight for all cheesecake aficionados and dessert lovers.
1 tablespoon butter, at room temperature
1/4 cup ground gingersnaps
3 packages (8 ounces each) low-fat cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 eggs at room temperature
3 egg whites, room temperature
2 cups cooked pumpkin puree
1 tablespoon flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup orange marmalade
1 tablespoon Grand Marnier or orange liqueur
2 tablespoons orange marmalade, warmed
1/4 cup very finely minced crystallized ginger
1/4 cup chopped pistachios
Preheat oven to 325°F.
Crust: Coat bottom and 3/4 of the way up the sides of a 9-inch spring form pan with butter. Sprinkle with gingersnap crumbs and shake to distribute them around the sides. Spread loose crumbs on bottom.
Filling: In a large bowl beat cream cheese until fluffy. Gradually add sugars, and mix until combined. Add eggs and egg whites, one at a time, mixing thoroughly after each addition. Beat in pumpkin puree. Sift in flour, spices, and salt, and mix well. Blend in
the 1/4 cup orange marmalade and orange liqueur. Pour into prepared crust. Bake
for 1-1/2 to 1-3/4 hours, until the cake pulls away from the side of the pan and
a cake tester inserted in the center comes out clean.
Spoon on the 2 tablespoons
of warmed orange marmalade, then sprinkle with finely chopped ginger and pistachios. Serves 12 to 14.
For more garden-inspired
recipes, see Renee's cookbooks,
from a Kitchen Garden
Recipes from a Kitchen Garden
purchase Renee's Garden Seeds,