Snappy Pumpkin Cheesecake Recipe

Name: Snappy Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups crushed gingersnap cookies (about 30 cookies); 1/2 cup finely chopped pecans; 1/4 cup butter, melted; 2 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar, divided; 1 teaspoon vanilla extract; 3 eggs, lightly beaten; 1 cup canned pumpkin; 1 teaspoon ground cinnamon; 3/4 teaspoon ground nutmeg; Whipped topping, optional; Additional gingersnap cookies, cut into wedges, optional

Servings: persons

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/2 cup finely chopped pecans
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Whipped topping, optional
Additional gingersnap cookies, cut into wedges, optional

1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2
In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325u00b0 for 9-11 minutes or until set. Cool on a wire rack.
3
Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
4
Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
5
Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.

817

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: 1-1/2 cups crushed gingersnap cookies (about 30 cookies), 1/2 cup finely chopped pecans, 1/4 cup butter, melted, 2 packages (8 ounces each) cream cheese, softened, and more.

Yes, Snappy Pumpkin 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.

Snappy Pumpkin Cheesecake

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