adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Cheesecake in a Gingersnap Crust
Pumpkin Cheesecake in a Gingersnap Crust
0 Likes
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
600 minutes
Classic pumpkin cheesecake with a zesty ginger snap crust.
Ingredients:
  • 1.5 cups gingersnap cookie crumbs
  • 0.75 cup ground hazelnuts
  • 3 tablespoons brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1.5 cups canned solid pack pumpkin
  • 0.5 cup heavy cream
  • 0.33333334326744 cup maple syrup
  • 1 tablespoon vanilla extract
  • 0.75 teaspoon ground cinnamon
  • 0.5 teaspoon ground allspice
  • 4 eggs
Instructions:
  • Begin by preheating your oven to a cozy 325 degrees F (165 degrees C), then generously grease and flour a 9-inch springform pan.
  • Combine gingersnaps, hazelnuts, brown sugar, and melted butter using a fork. Press the mixture onto the bottom and two inches up the sides of the pan to create the crust.
  • Using an electric mixer, blend cream cheese and brown sugar until creamy. Add pumpkin, cream, maple syrup, cinnamon, allspice, and vanilla. Then, slowly beat in eggs one at a time until the mixture is smooth.
  • Transfer the batter into the crust. Bake in the preheated oven for 90 minutes, or until the center of the cheesecake is firm. Let it cool in the pan for 30 minutes, then chill in the fridge overnight.

Similar Recipes