This is a yummy pumpkin cheesecake made with gingersnap cookies and mascarpone Cream Cheese. The recipe requires the following ingredients,
Ingredients:
1. One and a half cups of Brent & Sam's organic gingersnap cookies, powdered.
2. Nine teaspoons of plain flour (all purpose).
3. A tin of Farmer's Market organic canned pumpkin (fifteen ounces).
4. Six medium sized eggs.
5. One third cup of salted butter, melt it.
6. A teaspoon of Nielsen Massey pure Madagascar bourbon vanilla extract.
7. 400 grams of white sugar.
8. Half a tablespoon of Mccormick pumpkin pie spice.
9. 24 ounces of mascarpone cream cheese or ricotta cream cheese.
10. 4 tablespoons of ground English walnuts (regular walnuts).
Preparation:
1. Power on the oven and preheat it to 500 degrees Fahrenheit. Add in the ground gingersnap cookies, 50 grams of white sugar, melted butter and ground walnuts into a large bowl. Mix the ingredients well and then flatten the mixture onto the base and sides (upto an inch) of a ten inch nonstick springform pan. (I use Kaiser Bakeware).
2. Now take another bowl and add in the mascarpone cream cheese, plain flour, 350 grams of white sugar, and whisk the ingredients well with and electric beater until you get a soft, well blended mixture. Now crack in only five eggs and whisk the mixture after each egg is added in. Add in the Madagascar bourbon extract and again whisk with the beater. Now pour two and a half cups of this mixture into another dish and keep aside.
3. Take a medium sized bowl and mix together the remaining egg, canned organic pumpkin and Mccormick pie spice. Pour this mix into the original bowl containing the leftover flour mixture and beat well till you get a soft blended texture. Transfer half of this mixture into the prepared pan followed by half of the plain flour mixture which was kept in a separate dish. Repeat again and then give the pumpkin cheesecake mix a light swirl.
4. Place the pan in the preheated oven and let it bake for about ten minutes, then lower the oven's temperature to about 200 degrees and let it continue to bake for another half an hour. Cover the cheesecake loosely with an aluminium foil and bake for another 60 minutes or till the pumpkin cheesecake is well done.
Let the pumpkin cheesecake cool for about half an hour and then transfer it onto the wire rack to complete cooling. Refrigerate the cheesecake for about 7 to 8 hours before consuming. That's it. Enjoy!
