Pumpkin Cheesecake

C4Bimbos's picture

Feb. 16, 2011

This recipe is amazing you wont even believe it! Who needs a boring pumpkin pie when you can make this just as easily?


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



1. Preheat your oven to 325 F.

2. Wrap the spring form pan with aluminium foil.


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.


10. Remove and allow to cool, and refrigerate until chilled.


11. Slice in wedges and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 632Calories from Fat 384

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 26 g130%

Trans Fat 0 g


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