Loading

Pumpkin Cheesecake with Gingersnap Crust Recipe

Satiny pumpkin cheesecake with a delicious gingersnap crust.
Share this!
Facebook
Ingredients
  • 28 gingersnaps, finely crushed (about 1-1/2 cups crumbs)
  • 3 eggs
  • 1/2 cup heavy (whipping) cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 can (15 ounces) pumpkin
  • 1 cup granulated sugar
  • 2 1/2 packages (8 ounces each) cream cheese, softened
  • 3 tablespoons butter, melted
  • Whipped Cream (optional)
Directions
  • Preheat oven to 300°F. Mix gingersnap crumbs and butter in medium bowl; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Place in freezer until ready to use.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and spice; mix well. Blend in vanilla. Gradually add whipping cream, beating until well blended after each addition. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Place pan on baking sheet.
  • Bake 1 hour 20 minutes, or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool on wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 slices to serve. Top each slice with whipping cream, if desired. Store leftover cheesecake in refrigerator.
Similar Recipes
Pumpkin Cheesecake
sugar
ground cinnamon
all purpose flour
ground ginger
CRUST
Pumpkin Pecan Cheesecake
sugar
eggs
cool whip
powdered sugar
ground cinnamon
Pumpkin Pie Cheesecake
flour
firmly packed light brown sugar
Filling
graham cracker crumbs
eggs
Loading

Pumpkin Cheesecake with Gingersnap Crust Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com