Pumpkin Cheesecake
This recipe is amazing you wont even believe it! Who needs a boring pumpkin pie when you can make this just as easily?
Ingredients
| For crust | ||
| Ginger snap cookie crumbs | 4 Cup (64 tbs) | |
| Butter | 1/2 Cup (8 tbs) | |
| For cheesecake | ||
| Cream cheese | 1 Pound | |
| Ground cloves | 1 Teaspoon | |
| Ground nutmeg | 1 Tablespoon (Leveled) | |
| Ground cinnamon | 1 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Brown sugar | 1/2 Cup (8 tbs) | |
| Canned pumpkin puree | 3/4 Cup (12 tbs) | |
| Eggs | 2 |
Directions
GETTING READY
1. Preheat your oven to 325 F.
2. Wrap the spring form pan with aluminium foil.
MAKING
3. In a bowl, put together, ground gingersnap cookies and melted butter and stir using spatula until all the crumbs are moistened.
4. Put the cookie mixture in the bottom pan and press it down, with a measuring cup.
5. Bake it in the oven for about 5-7 minutes or until it sets up.
6. In a bowl, using an electric mixer cream, together the cream cheese, spices, and brown sugar, until well combined, scraping down the edges occasionally.
7. Add the pumpkin puree and stir to combine.
8. Break in the eggs and mix to combine.
9. Drop the mixture to the crust, flatten the top and bake in oven, for 25 minutes until the cheesecake is set up.
FINALIZING
10. Remove and allow to cool, and refrigerate until chilled.
SERVING
11. Slice in wedges and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 632Calories from Fat 384
% Daily Value*
Total Fat 48 g73.8%
Saturated Fat 26 g130%
Trans Fat 0 g
Cholesterol
Sodium 412 mg17.17%
Total Carbohydrates 45 g15%
Dietary Fiber 3 g12%
Sugars 29 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
