Pumpkin Cheesecake with Ginger Crust

Pumpkin Cheesecake with Ginger Crust Serves: 4-9 inch cheesecakes


  • 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


  1. 1 For the crust, place the crumbs in a mixing bowl with the RC Ginger Puree and allspice.
  2. 2 Mix well. Slowly add the butter, mixing well.
  3. 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. 4 Mix the cream cheese with the sugar and pumpkin and microwave until well heated.
  5. 5 Prepare the RC No Bake Custard with half & half and simmer for 2 minutes.
  6. 6 Add the RC Ginger Puree and dry RC Spiced Pumpkin Coulis Mix.
  7. 7 Mix with the cream cheese and pumpkin mixture and gently pour into the prepared shells.
  8. 8 Refrigerate 2-4 hours until set.


Value Added Suggestions: Prepare RC Raspberry Coulis with Cranberry or Pomegranate Juice with a little red wine added. The  Candied Spiced Pecan recipe is a perfect accompaniment. RC Ginger PureeNo Bake Custard Mix,
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