By Eddie Matney
Pumpkin Pie Cheesecake.
Crust: 2 cups ground ginger-snap cookies 1/2 cup sugar 4 oz. butter, softened
Filling: 1 1/2 lb. cream cheese, softened 2 cups sugar 3 eggs 2 tsp. cinnamon 1 tsp. nutmeg, dry 1 tsp. ginger, dry 2 Tbsp. orange-juice concentrate 1/4 cup heavy cream 1 29-oz. pumpkin-pie filling (I recommend Libby)
Topping: 3/4 cup sour cream 2 Tbsp. ground sugar Juice of 1 orange
Crust: Mix cookies and sugar together. Fold in butter until sticky. Form crust mixture into a 10-inch spring form pan. Make sure it's even.
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Filling: Whip cream cheese and sugar together until smooth. Add eggs one at a time. Whip slowly. Add remaining ingredients and blend until smooth.
Assembly and baking: Pour filling mix on top. Fill all the way. Bake at 320 degrees for 1 hour and 15 minutes. Measure 2 cups of water into an oven-safe dish and place beside or beneath cake to add moisture.
While cake is cooling, whisk together topping ingredients. Spread topping over cool cake and serve.
Chef Eddie Matney is the owner of Eddie's House in Scottsdale.