SEARCH
More 10 Photos

Pumpkin Cheesecake in a Gingersnap Crust Recipe

Recipe by: 106a802496d678ba

"Pumpkin cheesecake with ginger snap crust - an old classic recipe."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 30 m
  • Ready In10 h
  • 1Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  • 2Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  • 3With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  • 4Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 793 cals
  • 1 1/2 cups gingersnap cookie crumbs
  • 3/4 cup ground hazelnuts
  • 3 tablespoons brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup brown sugar
  • 1 1/2 cups canned solid pack pumpkin
  • 1/2 cup heavy cream
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4 eggs
Nutrition

Amount per serving ( 5 total)

  • Calories:
    793
    40%
  • Fat:
    56.7
    87%
  • Carbs:
    62
    20%
  • Protein:
    13.3
    27%
  • Cholesterol:
    229
    76%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like