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Gingersnap Crusted Pumpkin Cheesecake Recipe

Ingredients

How to make it

  • Heat oven to 350.
  • Mix cookie crumbs and butter then press evenly into spring form pan.
  • Bake 10 minutes then cool.
  • Reduce oven temperature to 300.
  • Beat cream cheese, 1 cup sugar, cinnamon, ginger and cloves in bowl on medium until smooth. Add pumpkin then beat in eggs one at a time on low speed and pour over crumb mixture.
  • Bake for 1-1/4 hour the cover and refrigerate at least 3 hours but no longer than 48 hours.
  • Loosen cheesecake from side of pan then remove side of pan.
  • Beat whipping cream in chilled bowl until stiff.
  • Spread whipped cream over top of cheesecake then arrange walnuts on top.
  • Refrigerate any remaining cheesecake immediately.

Reviews & Comments 1

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  • molly62 16 years ago
    Maybe instead of the whipped cream topping you can brush the cheesecake with maple syrup and then top with the walnuts, or sugared/candied nuts. Another topping option is to spread the cheesecake with a cream cheese frosting and then sprinkle with chopped, toasted nuts or arrange whole nuts on top.
    Was this review helpful? Yes Flag

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chefmeow Garland, TX

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