Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with Gingersnap Crust
  • Social
    Rating
    70.1
    (1-100)
  • 1
    Tweets
  • 131
    Facebook
  • 3,025
    StumbleUpon

Category: desserts

Ingredients

Yield: 12 servings

For crust:
Nonstick vegetable oil spray
2 cups gingersnap cookie crumbs (about 9 ounces)
1 cup pecans (about 3 1/2 ounces)
1/4 cup (packed) golden brown sugar
2 tablespoons chopped crystallized ginger
1/4 cup (1/2 stick) unsalted butter, melted

For filling:
4 8-ounce packages cream cheese, room temperature
2 cups sugar
1 15-ounce can pure pumpkin puree
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract

Preparation

Read full details on:
www.bakingandbooks.com

Comments
Added 6 years ago by:
Catherine K Catherine K
     124 recipes
25 people cheffed this recipe
Maureen BaliskiKelly RuthAlanna Suzanne HerbertTara NussbaumCassy Roque RodriguezLouise LyOlivia Gilmore WeishauptTracie SolidaySashy Latoya Williams FonsecaTom CatAmy Anthony-NewbertKatie LynnCitlali GonzalezLinda CignaraleHeather Griffin PhillipsRobin BizelliLanelle MonjeAnnette Douglass BowersKristin Ann Macklin LundyKristin Smith Keck TaylorShannan Wintermeyer-HobbsDaNette FranklinStephanie Brooks HawkinsDustin AtkinsCatherine K
Show your love to Chefthisup
  • Follow us
My Cookbook Chef it! Button Find Friends Settings Log out
Appetizers & SnacksBreakfastBreadDessertsDrinksFruits & VegetablesMain DishPasta & PizzaSaladsSandwichesSeafoodSide DishSoups & StewsOther
Join and create your own cookbook today - Free
Collect your favorite recipes from the web and share them
with family & friends.
Add a Delicious Recipe
Add recipes as you browse the web with the "Chef it!" button >>
(JPEG, GIF or PNG. Max size: 2MB)
Loading...
Chefit UnChefit