Pumpkin Cheesecake With Gingersnap Crust (12") Recipe

Name: Pumpkin Cheesecake With Gingersnap Crust (12")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups gingersnaps, crushed; 6 tablespoons butter, softened; ¼ cup confectioners' sugar; 2 cups sugar; 1 ½ cups pumpkin puree; 6 egg yolks, lightly beaten; 2 tablespoons cinnamon; 3 pieces crystallized ginger, minced; 1 teaspoon mace; 1 teaspoon salt; 3 lbs cream cheese, softened; 1 ¼ cups sugar; 3 whole eggs; 4 egg yolks; ¼ cup heavy cream; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 teaspoon lemon extract

Servings: persons

1 ½ cups gingersnaps, crushed
6 tablespoons butter, softened
¼ cup confectioners' sugar
2 cups sugar
1 ½ cups pumpkin puree
6 egg yolks, lightly beaten
2 tablespoons cinnamon
3 pieces crystallized ginger, minced
1 teaspoon mace
1 teaspoon salt
3 lbs cream cheese, softened
1 ¼ cups sugar
3 whole eggs
4 egg yolks
¼ cup heavy cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon extract

1
["Preheat oven to 400F.", "In food processor blend all crust ingredients.", "Press into bottom of 12"" springform pan.", "Tamp down well.", "Chill crust 30 minutes.", "Bake crust in 400F oven 10 minutes.", "Increase temp to 475F.", "In a bowl combine all ingredients for Pumpkin Mixture.", "Set aside.", "Prepare Cream Cheese Mixture: In another bowl cream together cream cheese and sugar.", "Add eggs and yolks, one at a time, beating well after each addition.", "Add heavy cream, cornstarch, vanilla and lemon extract.", "Fold the Pumpkin Mixture into the Cream Cheese Mixture.", "Beat well.", "Pour batter into pan on cooled crust.", "Bake on middle rack 10 minutes at 475F.", "Lower heat to 250F and bake for an additional 90 minutes.", "Transfer pan to rack and cool 1 hour.", "Cover and refrigerate for at least 8 hours."]

2690

kcal

Calories

172

Fat

235

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 ½ cups gingersnaps, crushed, 6 tablespoons butter, softened, ¼ cup confectioners' sugar, 2 cups sugar, and more.

Yes, Pumpkin Cheesecake With Gingersnap Crust (12") 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 Gingersnap Crust (12")

How did you like this recipe?

Frequently Asked Questions