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Pumpkin Cheesecake With A Ginger Snap Crust

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Pumpkin cheesecake is a delectable dessert perfect for a Thanksgiving feast. Impress with an easy-to-make dessert that will have your guests thinking you slaved away for hours. Adding a crust rich with gingersnaps and pecans makes this cheesecake extra scrumptious.
Ingredients
For the crust
  Gingersnap cookies 24
  Finely chopped pecans 1⁄3
  Sugar 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs), melted (1/2 Stick)
For the filling
  Cream cheese 24 Ounce, softened
  Packed light brown sugar 1 Cup (16 tbs)
  Ginger 1⁄2 Teaspoon, ground
  Cinnamon 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Egg yolks 2
  Eggs 2
  Canned pumpkin 1 Cup (16 tbs) (Solid Packed)
Directions

Preheat an oven to 350 degrees F.

Create the crust: First, crush the gingersnaps. Then combine crushed cookies, pecans, melted butter, and sugar together with a fork in medium bowl until crumbs hold together. Press crumb mixture evenly into the bottom of a 9-inch springform pan. Bake 6 to 8 minutes making sure that the crust is set and golden brown. Cool and set aside.

Next, take cream cheese and put in a large bowl. Beat on medium speed with a hand mixer until fluffy, smooth and creamy with no lumps. Add brown sugar, ginger, cinnamon, and nutmeg. Blend well. Continue to mix on medium speed and add eggs and egg yolks one at a time. Add the pumpkin and continue to beat until well blended. Pour the pumpkin mixture into the crust.

Bake until the edges are cooked but the center is still moist, about 1 hour. Cool on a cooling rack about 2 hours. Cover the pan with saran wrap and refrigerate for at least 3 hours. Keep chilled until serving. Serves 10-12.

Recipe Courtesy: HolidaysCentral.Com. HolidaysCentral.com is the year round destination for recipes, traditions, decorating, crafts and activities all centered on Holidays and Seasonal themes.

Recipe Summary

Cuisine: 
American
Course: 
Dessert

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