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Pumpkin Cheesecake in a Gingersnap Crust Recipe

Ingredients

How to make it

  • .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.

Reviews & Comments 3

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    " It was excellent "
    witchywoman ate it and said...
    This sounds wonderful and I was wanting something different pumpkin-wise to do for Thanksgiving...I will let you know how it turns out!
    Was this review helpful? Yes Flag
  • 22566 14 years ago
    A Wonderful sounding Cheesecake,I like the sound of the hazelnuts and gingersnaps..plus the maple syrup lacing through the spiced cream cheese.

    Thank-you

    Kind Regards

    Joyce
    Was this review helpful? Yes Flag
    " It was excellent "
    bjrice3 ate it and said...
    What a great cheesecake for the holidays. Thanks! 5 forks to you!!
    Was this review helpful? Yes Flag

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lisamariecr Hanceville, AL

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