PUMPKIN CHEESECAKE WITH GINGERSNAP-PECAN CRUST
Steps:
- Preheat over to 350 degrees F. Finely grind cookies, pecans and sugar in food processor. Add melted butter & press into & up sides of 9" springform pan with 2 3/4" sides. Beat cream cheese & sugar; transfer 3/4 c to small bowl, cover and refrigerate. Add pumpkin, 4 Tbsp cream, cinnamon & allspice to remaining mixture. Add eggs, one at a time. Pour into crust. Bake 1 hr 15 min. Cool 10 minutes. Run small knife around edge to loosen. Cool, cover & refrigerate. Bring remaining 3/4 c. cream cheese to room temperature. Add remaining 5 Tbsp whipping cream to mix. Pour over cooled cake and spread evenly.
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Aftab MALIK
[email protected]This recipe is a keeper! The cheesecake was creamy and delicious, and the gingersnap pecan crust was the perfect complement. I'll definitely be making this again.
Johnathan Lloyd
[email protected]The cheesecake was good, but the crust was a bit dry. Next time, I'll try using a different type of cookie for the crust.
Mukalanzi Manshur
[email protected]This cheesecake was delicious and easy to make. The gingersnap pecan crust was a nice twist on the traditional graham cracker crust. The pumpkin filling was also very smooth and creamy.
Vishnu Muri
[email protected]I made this cheesecake for my family and they all loved it! The gingersnap pecan crust was a big hit and the pumpkin filling was very smooth and creamy. Will definitely be making this again.
Tuhaise Mukama
[email protected]This was the perfect dessert for my Thanksgiving dinner. The gingersnap pecan crust added a nice touch of spice and the pumpkin filling was perfectly creamy and smooth. Everyone loved it!
TIM LACY
[email protected]This cheesecake was a bit too sweet for my taste. Next time, I'll try using less sugar in the filling.
Md Azad Fakir
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. The gingersnap pecan crust was a nice touch and the pumpkin filling was creamy and smooth. Overall, a great recipe!
QUEENIE ANN TORRES
[email protected]This cheesecake is so good! The pumpkin filling is creamy and smooth, and the gingersnap pecan crust is the perfect complement. I'll definitely be making this again for my next party.
Malikali Khan0055
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. The gingersnap pecan crust is a real winner.
sara. m. mh
[email protected]This recipe was easy to follow and the cheesecake turned out perfect! The gingersnap pecan crust added a nice touch of flavor. Would definitely recommend!
Lakisha Baker
[email protected]The cheesecake was delicious, but the crust was a bit too hard for my taste. Next time, I'll try using a different type of cookie for the crust.
Daniel Marrero
[email protected]This cheesecake was a hit at my dinner party! Everyone loved the unique flavor of the gingersnap pecan crust. The pumpkin filling was also very smooth and creamy. Will definitely be making this again.
Ayazali Khan
[email protected]I'm not usually a fan of pumpkin cheesecake, but this recipe changed my mind. The gingersnap pecan crust added a nice touch of spice and the pumpkin filling was perfectly creamy and smooth. Would definitely recommend!
adedapo aliyah
[email protected]This pumpkin cheesecake turned out amazing! The gingersnap pecan crust was the perfect complement to the creamy pumpkin filling. I'll definitely be making this again for Thanksgiving.