PUMPKIN CHEESECAKE
Steps:
- 1. Preheat oven to 325 F. Grease a 9 inch springform pan. 2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto bottom and two inches up the sides of the pan to form the crust. 3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, mixing until smooth. 4. Pour batter into prepared crust. Bake in preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan, then refrigerate overnight.
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Akanbi adefowo
[email protected]This cheesecake was delicious! The crust was the perfect combination of graham cracker and cinnamon and the filling was creamy and smooth. I will definitely be making this again.
Mortuza mortuza
[email protected]I love pumpkin cheesecake and this recipe did not disappoint! The crust was the perfect balance of graham cracker and cinnamon and the filling was creamy and smooth. I will definitely be making this again.
Adeel Jabbar
[email protected]This cheesecake was easy to make and turned out great! I used a pre-made graham cracker crust to save time. The filling was smooth and creamy and the pumpkin flavor was perfect. I will definitely be making this again.
Sharon Bailey
[email protected]I made this cheesecake for my family and they all loved it! The crust was delicious and the filling was creamy and flavorful. I will definitely be making this again.
firoz hasan
[email protected]This cheesecake was delicious! The crust was the perfect combination of graham cracker and cinnamon and the filling was creamy and smooth. I will definitely be making this again.
Josiah Andries
[email protected]I love pumpkin cheesecake and this recipe did not disappoint! The crust was the perfect balance of graham cracker and cinnamon and the filling was creamy and smooth. I will definitely be making this again.
Md Raza
[email protected]This cheesecake was easy to make and turned out great! I used a pre-made graham cracker crust to save time. The filling was smooth and creamy and the pumpkin flavor was perfect. I will definitely be making this again.
Mel Crazy
[email protected]I made this cheesecake for my family and they all loved it! The crust was delicious and the filling was creamy and flavorful. I will definitely be making this again.
Ice Cream Angel
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The crust was perfectly graham crackery and the filling was smooth and creamy. I loved the hint of pumpkin spice in the filling. It was the perfect fall dessert.