Pumpkin Cheesecake With Ginger Snap Crust Recipe

Name: Pumpkin Cheesecake With Ginger Snap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 3/4 cup gingersnap cookies, finely crushed 2 tablespoons light brown sugar; 4 tablespoons unsalted butter, melted; 1/2 teaspoon salt; Filling; 4 packages (8 ounces each) cream cheese, softened 1 1/4 cup sugar; 1 cup pumpkin puree (fresh or canned); 4 eggs, room temperature; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon each ground nutmeg and vanilla extract 1/4 teaspoon each ground cloves and salt; 3 Tablespoons flour

Servings: persons

Crust
1 3/4 cup gingersnap cookies, finely crushed 2 tablespoons light brown sugar
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
Filling
4 packages (8 ounces each) cream cheese, softened 1 1/4 cup sugar
1 cup pumpkin puree (fresh or canned)
4 eggs, room temperature
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon each ground nutmeg and vanilla extract 1/4 teaspoon each ground cloves and salt
3 Tablespoons flour

1
STEP 1
2
Mix cookie crumbs, sugar, butter, and salt in a bowl. Pour mixture into a 9-inch springform pan. Press the crumbs to form a crust on the bottom and sides of the pan with a spoon.
3
STEP 2
4
Bake for 10 minutes at 350u00b0F.
5
STEP 3
6
Beat the cream cheese and sugar with an electric hand mixer until smooth. Add pumpkin puree, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Then add flour and mix gently.
7
STEP 4
8
Pour the filling onto the crust and bake for 1 hour at 350u00b0F. Turn off the oven, crack the door and allow the cheesecake to rest for 15 minutes. Allow to cool, then refrigerate overnight.
9
STEP 5
10
Run a knife around the edge of the pan and release the exterior of the springform pan. Slice and serve with whipped cream and a gingersnap cookie.

1343

kcal

Calories

Fat

114

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 12 ingredients. The key ingredients include: Crust, 1 3/4 cup gingersnap cookies, finely crushed 2 tablespoons light brown sugar, 4 tablespoons unsalted butter, melted, 1/2 teaspoon salt, and more.

Yes, Pumpkin Cheesecake With Ginger Snap 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 With Ginger Snap Crust

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