{"id":2860,"date":"2000-11-10T17:27:53","date_gmt":"2000-11-10T17:27:53","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/pumpkin-cheesecake\/"},"modified":"2000-11-10T17:27:53","modified_gmt":"2000-11-10T17:27:53","slug":"pumpkin-cheesecake","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/pumpkin-cheesecake\/","title":{"rendered":"Pumpkin Cheesecake"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 1\/2 cups crushed gingersnaps (about 30) <br \/>\n5 tablespoons butter, melted <br \/>\n3 (8-ounce) packages cream cheese, room temperature <br \/>\n3\/4 cup granulated sugar <br \/>\n1\/2 cup packed light brown sugar <br \/>\n3 eggs, lightly beaten <br \/>\n1 (15-ounce) can pumpkin <br \/>\n1\/4 cup heavy cream <br \/>\n1 teaspoon vanilla <br \/>\n1 teaspoon ground cinnamon <br \/>\n1 teaspoon ginger <br \/>\n1\/2 teaspoon ground nutmeg<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Preheat the oven to 350 degrees. In a bowl (or in the food processor used to crush the cookies), mix the gingersnap crumbs with the butter until moistened. Press the crumbs evenly into the bottom of a 9-inch springform pan and about an inch up the sides. Bake for 8-10 minutes. Set aside to cool while preparing the filling. Using an electric mixer, beat the cream cheese until smooth, scraping down the sides periodically. Beat in the sugars until well-combined. Add the eggs, one at a time, continuing to scrape down the sides. Add the pumpkin, cream, vanilla, cinnamon, ginger and nutmeg. Beat on low until combined. Pour into crust. Bake for 55-65 minutes, or until the edges are firm but the center trembles slightly. Transfer the cheesecake to a rack and run a sharp knife around the edge of the pan. Cool 1 hour on the rack. Refrigerate the cake for at least 4 hours or up to 4 days before serving (remove outer ring before serving). &#8212; Adapted from Food &amp; Wine, November 1997 Per serving: 444 calories (percent of calories from fat, 59), 7 grams protein, 40 grams carbohydrates, 2 grams fiber, 29 grams fat, 129 milligrams cholesterol, 352 milligrams sodium.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 cups crushed gingersnaps (about 30) 5 tablespoons butter, melted 3 (8-ounce) packages cream cheese, room temperature 3\/4 cup granulated sugar 1\/2 cup packed light brown sugar 3 eggs, lightly beaten 1 (15-ounce) can pumpkin 1\/4 cup heavy cream 1 teaspoon vanilla 1 teaspoon ground cinnamon 1 teaspoon ginger 1\/2 teaspoon ground nutmeg<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[],"class_list":["post-2860","post","type-post","status-publish","format-standard","hentry","category-cheesecakes"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2860"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2860\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}