pumpkin cheesecake in a gingersnap crust
I make this every Thanksgiving, it's one of my family's favorite Thanksgiving traditions!
prep time
30 Min
cook time
1 Hr 30 Min
method
---
yield
8 serving(s)
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 3/4 cup ground hazelnuts
- 3 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
- 3 - 8 ounce pkgs. cream cheese, softened
- 1 cup brown sugar
- 1 1/2 cups canned solid pack pumpkin
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 4 - eggs
How To Make pumpkin cheesecake in a gingersnap crust
-
Step 1Preheat oven to 325 degrees F . Grease and flour a 9 inch springform pan. -
Step 2Using 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.
-
Step 3With 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.
-
Step 4Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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