Pumpkin Cheesecake with Gingersnap Crust Recipe

Name: Pumpkin Cheesecake with Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups gingersnap cookies crushed; 1/4 cup brown sugar; 1/4 cup butter; 3 packages cream cheese; 2 tablespoons flour, all-purpose; 1 can pumpkin; 1 can milk, low fat, sweetened, condensed; 3 large eggs; 1 tablespoon vanilla extract; 1/2 teaspoon cinnamon ground; 1/4 teaspoon allspice ground; 1 1/2 cups sour cream

Servings: persons

2 cups gingersnap cookies crushed
1/4 cup brown sugar
1/4 cup butter
3 packages cream cheese
2 tablespoons flour, all-purpose
1 can pumpkin
1 can milk, low fat, sweetened, condensed
3 large eggs
1 tablespoon vanilla extract
1/2 teaspoon cinnamon ground
1/4 teaspoon allspice ground
1 1/2 cups sour cream

1
Combine crumbs, 3 tablespoons brown sugar, and butter.
2
Press on bottom of a 9-inch springform pan.
3
Set aside.
4
Beat cream cheese and flour at medium speed with an electric mixer until creamy.
5
Add pumpkin and next 5 ingredients.
6
Pour into prepared crust.
7
Bake at 350F (180C).
8
for 30 minutes.
9
Reduce oven temperature to 225 degrees, and bake 1 hour.
10
Cool on a wire rack 5 minutes.
11
Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake.

1145

kcal

Calories

Fat

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: 2 cups gingersnap cookies crushed, 1/4 cup brown sugar, 1/4 cup butter, 3 packages cream cheese, and more.

Yes, Pumpkin Cheesecake with 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 with Gingersnap Crust

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