Thanksgiving And Christmas Pumpkin Cheesecake Recipe – a delicious recipe with ginger snaps, butter, cream cheese, sugar, cinnamon, grnd ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees.
2
Mix cookie crumbs and butter.
3
Press proportionately on bottom of ungreased springform pan 9 x 13 inch.
4
Bake 10 min.
5
Reduce oven temperature to 300 degrees.
6
Beat cream cheese, 1 c. sugar, cinnamon, ginger and cloves in 4 qt bowl on medium speed till smooth and fluffy.
7
Add in pumpkin.
8
Pour over crumb mix.
9
Bake till center is hard about 1 1/4 hrs.
10
Cover and chill at least 3 hrs but no longer than 48 hrs.
11
Cook and stir 2 Tbsp.
12
sugar and 12 walnuts over medium heat till sugar is melted and nuts coated.
13
Immediately spread on aluminum foil.
14
Cold.
15
Break nuts apart and store for 3 days.
16
Can be used for topping with whipped cream for this cheesecake.
803
kcal
Calories
48
g
Fat
79
g
Carbs
19
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 c. ginger snaps (crumbled), 1/4 c. butter, 3 (8 ounce.) pkg. cream cheese, 1 c. sugar, and more.
Yes, Thanksgiving And Christmas Pumpkin Cheesecake Recipe 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.
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