Pumpkin Cheesecake In A Gingersnap Crust Recipe

Name: Pumpkin Cheesecake In A Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups gingersnap cookie crumbs; 3/4 cup ground hazelnuts; 3 tablespoons brown sugar; 6 tablespoons unsalted butter, melted; 3 (8 ounce) packages cream cheese, softened; 1 cup brown sugar; 1 1/2 cups canned solid pack pumpkin; 1/2 cup heavy cream; 1/3 cup maple syrup; 1 tablespoon vanilla extract; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 4 eggs

Servings: persons

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
2
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3
With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4
Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

1042

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups gingersnap cookie crumbs, 3/4 cup ground hazelnuts, 3 tablespoons brown sugar, 6 tablespoons unsalted butter, melted, and more.

Yes, Pumpkin Cheesecake In A Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake In A Gingersnap Crust

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