Name: Pumpkin Cheesecake in a Gingersnap Crust
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Gingersnap cookie crumbs - 1 ½ cups; Ground hazelnuts - ¾ cup; Brown sugar - 3 tablespoons; Unsalted butter, melted - 6 tablespoons; Cream cheese, softened - 3 (8 ounce) packages; Brown sugar - 1 cup; Canned solid pack pumpkin - 1 ½ cups; Heavy cream - ½ cup; Maple syrup - ⅓ cup; Vanilla extract - 1 tablespoon; Ground cinnamon - ¾ teaspoon; Ground allspice - ½ teaspoon; Eggs - 4

Pumpkin Cheesecake in a Gingersnap Crust

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cheesecake in a Gingersnap Crust

1. Gingersnap cookie crumbs - 1 ½ cups

2. Ground hazelnuts - ¾ cup

3. Brown sugar - 3 tablespoons

4. Unsalted butter, melted - 6 tablespoons

5. Cream cheese, softened - 3 (8 ounce) packages

6. Brown sugar - 1 cup

7. Canned solid pack pumpkin - 1 ½ cups

8. Heavy cream - ½ cup

9. Maple syrup - ⅓ cup

10. Vanilla extract - 1 tablespoon

11. Ground cinnamon - ¾ teaspoon

12. Ground allspice - ½ teaspoon

13. Eggs - 4

How to cook deliciously - Pumpkin Cheesecake in a Gingersnap Crust

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.

2. Stage

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.

3. Stage

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.

4. Stage

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.