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Pumpkin Cheesecake with Ginger Crust
4-9 inch cheesecakes
Ingredients
- Crust:
- 5 cups Nilla Wafers® crumbs
- 1 Tbsp. RC Ginger Puree
- ground allspice to taste
- ½ cup melted butter
- Filling:
- 2 lb. cream cheese
- 4 cups canned pumpkin
- 2 qts. Half & Half
- 1 Tbsp. RC Ginger Puree
- 2½ oz. RC Spiced Pumpkin Coulis Mix, dry
Instructions
- 1 For the crust, place the crumbs in a mixing bowl with the RC Ginger Puree and allspice.
- 2 Mix well. Slowly add the butter, mixing well.
- 3 Place 1¼ cups of crumbs into each pie pan and shape the crusts by carefully pressing with the bottom of 9 inch pans.
- 4 Mix the cream cheese with the sugar and pumpkin and microwave until well heated.
- 5 Prepare the RC No Bake Custard with half & half and simmer for 2 minutes.
- 6 Add the RC Ginger Puree and dry RC Spiced Pumpkin Coulis Mix.
- 7 Mix with the cream cheese and pumpkin mixture and gently pour into the prepared shells.
- 8 Refrigerate 2-4 hours until set.