PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST
Pumpkin cheesecake with ginger snap crust - an old classic recipe.
Provided by Shelley
Categories Fruits and Vegetables Vegetables Squash
Time 10h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
- Using 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.
- With 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.
- Pour 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.
Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g
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Lyndsey King
[email protected]I'm going to make this cheesecake for my next party.
Laura Beaurain
[email protected]This cheesecake looks amazing!
Sandy Oh
[email protected]I can't wait to try this recipe!
Danzil Kisting
[email protected]This cheesecake is perfect for a special occasion.
Tommi Devick
[email protected]I'm not a fan of gingersnaps, but I still enjoyed this cheesecake.
Md sohrab
[email protected]This cheesecake is very rich and decadent. A little goes a long way.
Faivre Remi
[email protected]The crust was a little too hard for my liking, but the filling was delicious.
INVICIBLE ZIKKO
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
Ramiro Gomez
[email protected]I'm not usually a fan of pumpkin cheesecake, but this recipe changed my mind.
Balal Magar
[email protected]The gingersnap crust is a game-changer. It adds so much flavor and texture.
Sofna Bagem
[email protected]This cheesecake is so easy to make, and it always turns out perfect.
Jorge Duarte
[email protected]I love the combination of pumpkin and gingersnap. This cheesecake is the perfect fall dessert.
mhiz favy
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The gingersnap crust added a delicious and unique flavor that complemented the creamy pumpkin filling perfectly.