Pumpkin Gingersnap Cheesecake Recipe

Name: Pumpkin Gingersnap Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups gingersnap cookie crumbs about 40 cookies; 6 tablespoons butter melted; 2 tablespoons granulated sugar; 16 ounces cream cheese softened; 3/4 cup firmly packed light brown sugar; 3 eggs; 15 ounces pumpkin; 1 tablespoon flour; 2 teaspoons McCormick Pure Vanilla Extract; 1 teaspoon cinnamon McCormick GourmetTM, Ground Saigon; 1/2 teaspoon ginger McCormick GourmetTM, Ground; 1/4 teaspoon cloves McCormick GourmetTM, Ground; 1/4 teaspoon nutmeg McCormick GourmetTM, Ground

Servings: persons

2 cups gingersnap cookie crumbs about 40 cookies
6 tablespoons butter melted
2 tablespoons granulated sugar
16 ounces cream cheese softened
3/4 cup firmly packed light brown sugar
3 eggs
15 ounces pumpkin
1 tablespoon flour
2 teaspoons McCormick Pure Vanilla Extract
1 teaspoon cinnamon McCormick GourmetTM, Ground Saigon
1/2 teaspoon ginger McCormick GourmetTM, Ground
1/4 teaspoon cloves McCormick GourmetTM, Ground
1/4 teaspoon nutmeg McCormick GourmetTM, Ground

1
Preheat oven to 350u00b0F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside
2
For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust
3
Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack
4
Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

952

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 13 ingredients. The key ingredients include: 2 cups gingersnap cookie crumbs about 40 cookies, 6 tablespoons butter melted, 2 tablespoons granulated sugar, 16 ounces cream cheese softened, and more.

Yes, Pumpkin Gingersnap Cheesecake 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 Gingersnap Cheesecake

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