PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Number Of Ingredients 23
Steps:
- Instructions In the bottom of a springform pan*, cut a circle of parchment to fit the bottom. Grind up cookies using a food processor or a mallet to the size of fine crumbs. Mix with melted butter and press evenly into bottom of pan. Bake at 350°F for 12 minutes. For filling, beat cream cheese until smooth, then add sugar. Scrape down sides as needed. Add flour, mix well, then add in pumpkin, spices, and vanilla. Finally add in eggs, one at a time, mixing well after each addition until smooth. Pour into crust, set pan on top of a baking sheet and bake at 325°F for 55 minutes (on middle shelf). Turn off oven, and let sit inside for another 45 minutes. Remove from oven and allow to cool to room temperature. Cover and refrigerate overnight. Whip cream then add in vanilla and spices. Notes *For a thicker cheesecake use a 8-9" springform pan, for a thinner one use a 10-12" pan.
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Jennifer Leavelle
[email protected]I'm not sure what I did wrong, but my cheesecake turned out a bit runny. I think I might have overmixed the filling.
Gary Caldera
[email protected]This pumpkin cheesecake is to die for! The crust is perfectly crispy and the filling is creamy and smooth. I highly recommend this recipe.
Hafiza Ceesay
[email protected]This cheesecake was a bit too dense for my taste. I think I would have preferred a lighter and fluffier filling.
Harley Dun
[email protected]I made this cheesecake for my family, and they all loved it. It's a great recipe for a special occasion.
imaCraftyCreature
[email protected]This pumpkin cheesecake is the perfect fall dessert. It's creamy, flavorful, and has a delicious gingersnap crust.
Daniel Weissenborn
[email protected]This cheesecake was a bit too sweet for my taste. I think I would have preferred a less sugary filling.
Fredrick Emmanuel
[email protected]I'm not a huge fan of pumpkin desserts, but I really enjoyed this cheesecake. The gingersnap crust was a nice touch.
Poppy pearl
[email protected]This cheesecake was easy to make and turned out great. I loved the combination of pumpkin and gingersnap.
sahadat islam
[email protected]The pumpkin flavor in this cheesecake was a bit too strong for my taste. I think I would have preferred a more subtle flavor.
Shirley Romeo
[email protected]I made this cheesecake for Thanksgiving dinner, and it was a huge success! Everyone loved it, and I got so many compliments. It's definitely a keeper.
Md Rifat
[email protected]This cheesecake was a little tricky to make, but it was worth the effort. The crust was a bit crumbly, but the cheesecake filling was smooth and creamy. Overall, it was a delicious dessert.
Alex Moore
[email protected]I've made this pumpkin cheesecake several times now, and it's always a hit. It's a great dessert for special occasions, or even just for a weeknight treat.
Andrés Arévalo
[email protected]This pumpkin cheesecake turned out amazing! The gingersnap crust was the perfect complement to the creamy and rich cheesecake filling. I topped it with whipped cream and a sprinkle of cinnamon, and it was absolutely delicious.