Recipe

Pumpkin Cheesecake In A Gingersnap Crust Recipe


Pumpkin Cheesecake In A Gingersnap Crust Recipe
Traditional pumpkin pies can be so blah, so I love to tweek things up. This recipe does just that.

Lisamariecr

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Ingredients
  • 1 1/2 cups gingersnap cookie crumbs
  • 3/4 cup ground hazelnuts
  • 3 tablespoons brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup brown sugar
  • 1 1/2 cups canned solid pack pumpkin
  • 1/2 cup heavy cream
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4 eggs

Directions
  1. .Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter.
  3. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  4. With an electric mixer, beat cream cheese and brown sugar until light and fluffy.
  5. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla.
  6. Beat in the eggs, one at a time, mixing until smooth.
  7. Pour batter into prepared crust.
  8. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set.
  9. Allow to cool in pan for 30 minutes, then refrigerate overnight.

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Comments


What a great cheesecake for the holidays. Thanks! 5 forks to you!!


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


This sounds wonderful and I was wanting something different pumpkin-wise to do for Thanksgiving...I will let you know how it turns out!


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