↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the crust
1 1/2 cups crushed gingersnaps
1/2 cup finely chopped nuts
1/4 cup brown sugar
4 tbsp butter, melted
For the filling
3 (8 oz) pkg cream cheese
3 large eggs
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla
1 1/3 cup pumpkin puree
1/4 cup whipping cream or yogurt
1/2 tsp allspice
1/2 tbsp cinnamon
Preheat the oven to 350. Crush the gingersnaps. Mix the crumbs with the nuts, brown sugar, and melted butter in a 9 inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.
Mix the cream cheese, eggs, sugar, salt, and vanilla together with your stand-type mixer using the whisk attachment. Beat until smooth and fluffy, six to eight minutes. Set about 1 1/2 cups of the mixture aside for the topping.
To the remaining filling, add the pumpkin, whipping cream or yogurt, and spices. Beat until well-mixed. Pour the filling into the prepared crust. Carefully spoon the topping which was set-aside over the top of the pumpkin-cheesecake filling. Bake for 70 to 80 minutes or until the top starts to brown and the center of the cake is just barely jiggly.
Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours before serving.
view more member recipes
PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST
Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the crust
1 1/2 cups crushed gingersnaps
1/2 cup finely chopped nuts
1/4 cup brown sugar
4 tbsp butter, melted
For the filling
3 (8 oz) pkg cream cheese
3 large eggs
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla
1 1/3 cup pumpkin puree
1/4 cup whipping cream or yogurt
1/2 tsp allspice
1/2 tbsp cinnamon
Preheat the oven to 350. Crush the gingersnaps. Mix the crumbs with the nuts, brown sugar, and melted butter in a 9 inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.
Mix the cream cheese, eggs, sugar, salt, and vanilla together with your stand-type mixer using the whisk attachment. Beat until smooth and fluffy, six to eight minutes. Set about 1 1/2 cups of the mixture aside for the topping.
To the remaining filling, add the pumpkin, whipping cream or yogurt, and spices. Beat until well-mixed. Pour the filling into the prepared crust. Carefully spoon the topping which was set-aside over the top of the pumpkin-cheesecake filling. Bake for 70 to 80 minutes or until the top starts to brown and the center of the cake is just barely jiggly.
Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Cheesecake With Gingersnap Crust
by sgre52160
Makes one 9-inch cheesecake For the crust: 1 1/3 cups gingersnap crumbs 1/3 cup granulated sugar 8 tablespoons (1 stick) butter, melted For the cheesecake: 2 pounds (4 packages) room tempe
by sgre52160
Makes one 9-inch cheesecake For the crust: 1 1/3 cups gingersnap crumbs 1/3 cup granulated sugar 8 tablespoons (1 stick) butter, melted For the cheesecake: 2 pounds (4 packages) room tempe
Pumpkin Cheesecake With A Gingersnap Crust
by sgre52160
For crust 1/2 pound gingersnaps (about 20 small cookies) 1/2 cup pecan halves 1/2 cup firmly packed light brown sugar 4 tablespoons unsalted butter, melted For filling 3/4 cup firmly packed li
by sgre52160
For crust 1/2 pound gingersnaps (about 20 small cookies) 1/2 cup pecan halves 1/2 cup firmly packed light brown sugar 4 tablespoons unsalted butter, melted For filling 3/4 cup firmly packed li
Pumpkin Cheesecake With Pecan-gingersnap Crust
by sgre52160
Crust: 1 3/4 cup gingersnap crumbs (about 30 small cookies) 6T real butter, melted 3 tbsp brown sugar 3/4 cup ground pecans Filling: 3 8oz blocks cream cheese 3/4 cup canned pumpkin puree 6
by sgre52160
Crust: 1 3/4 cup gingersnap crumbs (about 30 small cookies) 6T real butter, melted 3 tbsp brown sugar 3/4 cup ground pecans Filling: 3 8oz blocks cream cheese 3/4 cup canned pumpkin puree 6
Pumpkin Cheesecake Bars With Gingersnap Crust
by sgre52160
Crust 2 cups finely crushed gingersnaps (about 30 cookies) 1/4 cup salted butter, melted Topping 1/3 cup canned pumpkin 1 tablespoon all-purpose flour 1 tsp pumpkin pie spice 3 8-ounce packag
by sgre52160
Crust 2 cups finely crushed gingersnaps (about 30 cookies) 1/4 cup salted butter, melted Topping 1/3 cup canned pumpkin 1 tablespoon all-purpose flour 1 tsp pumpkin pie spice 3 8-ounce packag
Pumpkin Cheesecake With Gingersnap And Pecan Crust
by sgre52160
PUMPKIN CHEESECAKE WITH GINGERSNAP AND PECAN CRUST Crust 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces 2 oz. (1/2 cup) pecans, toasted 1 Tbs. granulated sugar 2 pi
by sgre52160
PUMPKIN CHEESECAKE WITH GINGERSNAP AND PECAN CRUST Crust 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces 2 oz. (1/2 cup) pecans, toasted 1 Tbs. granulated sugar 2 pi
view more member recipes
related CDKitchen recipes
Olive Garden Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake
Cheesecake Factory Pumpkin Cheesecake
Pumpkin Fluff Dip
Libby's Quick Pumpkin Pudding
Pumpkin Mousse
Basic Cheesecake Graham Cracker Crust
Pumpkin Cream Cheese Dip
Quick and Easy Cheesecake
Rich Pumpkin Cheesecake With Cake Mix Crust
Recipe Quick Jump