Pumpkin Ginger Cheesecake
4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10 Bigelow Ginger Snappish tea bags
10 Bigelow Pumpkin Spice tea bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves
Yield: Serves: 10 – Prep Time: 35 minutes – Cooking Time: 70 minutes
Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together.
Add the melted butter and mix together with a spoon.
Spray a 10″ (25cm) springform pan with cooking spray.
Press the crumb mixture into the bottom.
Add heavy cream into saucepan, heat over medium heat, be careful not to boil.
Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.
Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well.
Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well.
Stir in the pumpkin, combine well and pour the cheese mixture into prepared springform pan.
Place pan into a larger pan and fill with hot water halfway up.
Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle.
Refrigerate at least 3 hours to chill thoroughly.
Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.
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