Pumpkin Cheesecake with Ginger Crust
A autumn-inspired cheesecake in a ginger-spiced Nilla Wafer crust, filled with pumpkin and cream cheese bound by RC No Bake Custard and RC Spiced Pumpkin Coulis.
Yield / Servings
4 Cheesecakes (9-Inch)
Category
Desserts / Cheesecakes
Ingredients
9 Components
Ginger Crust
Nilla Wafers® Crumbs
5 cups
RC Ginger Puree
1 Tbsp.
Ground Allspice
To taste
Butter Melted
½ cup
Pumpkin Filling
Cream Cheese
2 lbs.
Canned Pumpkin
4 cups
Half & Half
2 qts.
RC Ginger Puree
1 Tbsp.
RC Spiced Pumpkin Coulis Mix
Dry
2½ oz.
RC No Bake Custard Mix
1 pkg.
Preparation Steps
1
Mix Ginger Crust
Place Nilla Wafers crumbs, 1 Tbsp. RC Ginger Puree, and ground allspice in a mixing bowl. Blend well, then slowly pour in the melted butter, mixing thoroughly.
2
Press Shells
Distribute 1¼ cups of ginger crumb mixture into each of 4 pie pans (9-inch). Shape and compact the crusts by pressing firmly with the bottom of an additional 9-inch pie pan.
3
Heat Pumpkin & Cream Cheese
Combine cream cheese, sugar, and canned pumpkin in a microwave-safe bowl. Microwave until well heated and soft enough to stir smooth.
4
Simmer Custard & Spices
Prepare 1 pkg. RC No Bake Custard Mix with 2 quarts Half & Half and bring to a simmer for 2 minutes. Remove from heat and whisk in 1 Tbsp. RC Ginger Puree and 2½ oz. dry RC Spiced Pumpkin Coulis Mix.
5
Combine, Fill & Chill
Fold the seasoned custard mixture into the warm cream cheese and pumpkin mixture until smooth and unified. Gently pour filling into prepared ginger crust shells. Refrigerate for 2 to 4 hours until firmly set.
Value Added Serving Suggestions
Pair slices with RC Raspberry Coulis prepared using cranberry or pomegranate juice and a splash of dry red wine. Garnish with candied spiced pecans for an elevated textural crunch.