For crust, combine crumbs, sugar and butter in a bowl and mix well. Press
crumb mixture firmly into bottom of 10 inch spring form pan and 2 inches
up sides. Bake in moderate oven, 350 degrees for 10 minutes.
For filling beat together cream cheese and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition until smooth and
creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix
until well blended. Pour cheese mixture into crust and bake in slow oven,
325 degrees, for 50 or 60 minutes, or until well risen. Turn off heat and
let cheesecake cool in oven. When cold, decorate top with whipped cream
and sliced ginger.
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