Pumpkin Cheesecake with Gingersnap Crust

pumpkin-cheesecake-with-gingersnap-crust

Pumpkin Cheesecake with Gingersnap Crust

Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake with Gingersnap Crust
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Ingredients

GINGERSNAP CRUST:

  • 2 cups gingersnap cookie crumbs about 40 gingersnaps
  • 1 cup finely crushed pecans optional
  • 1/4 cup packed light brown sugar
  • 1/4 cup 1/2 stick unsalted butter, melted

Pumpkin Cheesecake Filling:

  • 4 8-ounce packages cream cheese, softened
  • 2 cups sugar
  • 1 15-ounce can pure pumpkin puree
  • 5 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla extract

Instructions

  • Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan. Using a fork, combine gingersnaps, pecans, 1/4 cup brown sugar and melted butter. Press mixture onto the bottom and 2 inches up the sides of the pan to form the crust. Bake crust until set and lightly browned, about 10 minutes. Cool completely.
  • Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Add pumpkin and beat well. Add eggs 1 at a time, beating on low speed after each. Add flour, spices, and salt; stir in by hand. Stir in vanilla. Spoon filling into cooled crust. Bake until filling is set (will move only slightly when gently shaken), about 1 hour 20 minutes. Cool 1 hour. Run knife around sides of pan to release crust. Chill Pumpkin Cheesecake with Gingersnap Crust, loosely covered, in pan overnight before cutting.

Notes

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