Pumpkin   Cheesecake






2 cups gingersnap cookie crumbs

2/3 cup chopped walnuts, toasted

3 tablespoons plus 3/4 cup granulated sugar

6 tablespoons butter, melted

3  (8 ounces each) packages cream cheese, softened

3/4 cup brown sugar

5 large eggs

1  (15 ounce) can pumpkin

1/4 cup whipping cream

1 tablespoon pumpkin pie spice



Preheat oven to 350 degrees.


Place cookie crumbs, walnuts, and 3 tablespoons sugar in a food processor

and pulse 3 or 4 times until combined.

 Add butter and pulse 4 or 5 times, or until crumbly.


Wrap the outside of a 10 inch springform pan with aluminum foil.


Then press cookie mixture into the bottom and 1 inch up the sides.


Bake 8 to 10 minutes.

Cool crust completely on a wire rack.


* *  Reduce oven heat to 325 degrees * *


Beat cream cheese with an electric mixer at medium speed 3 minutes, or until creamy.

Gradually add brown sugar and the remaining 3/4 cup sugar, beating 4 minutes,

or until blended.

Add eggs, one at a time, beating just until yellow disappears.

Add pumpkin, whipping cream, and pumpkin-pie spice.

Beat on low speed of an electric mixer just until blended.


 " Do not overbeat "


Pour batter into prepared crust.


Bake 1 hour and 15 minutes, or until almost set (it will still jiggle in the center).


Remove from oven; run a knife around edge of pan.


Cool on a wire rack 1 hour.


Chill 8 hours or overnight.


Garnish with walnut halves and serve with Caramel Sauce.



Serves 12 - 14






1/2 cup butter

1 cup firmly packed brown sugar

2 tablespoons light corn syrup

1/2 cup whipping cream





Melt butter in a heavy saucepan over medium heat;

add brown sugar and corn syrup,

then cook, stirring constantly, until mixture comes to a boil.


Gradually add cream, stirring constantly.

Cook, stirring constantly, until mixture comes to a boil.


Remove from heat.


Cool to room temperature.



Yields:   1 1/2 cups





If you would like to serve the caramel sauce but don't have time to make it,

just pick up a bottle of caramel sauce at the grocery store to drizzle on.






Low-Fat  Cheesecake






2 packages (8 ounces each) fat-free cream cheese, softened

2/3 cup plus 3 tablespoons granulated sugar, divided

1 1/2 teaspoons vanilla extract, divided

3/4 cup egg substitute

1 cup (8 ounces) fat-free sour cream

1 cup reduced-sugar cherry pie filling



Preheat oven to 350 degrees.


In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy.

Gradually add egg substitute; beat until smooth.


Pour into a 9 inch pie plate that has been coated with cooking spray.


Bake for 30 to 35 minutes or until puffy and light brown around the edges.


Cool on a wire rack for 10 minutes.


Meanwhile, combine sour cream and remaining sugar and vanilla.

Spread over cheesecake.

Bake 15 minutes longer.

Cool completely on a wire rack.



Before serving, top each serving with 2 tablespoons cherry pie filling.



Serves 8





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