ginger pumpkin cheesecake
This recipe is super easy, and very good. I did note, however, on my hard copy, that while the original recipe called for gingersnap crumbs I used graham cracker crumbs, and next time I would double the pumpkin pie spice and maybe even add more pumpkin!
No Image
prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 16 ounces graham cracker crumbs (or gingersnap crumbs)
- 6 tablespoons butter, melted
- 4 tablespoons sugar
- 16 ounces cream cheese
- 3/4 cup light brown sugar, packed firm
- 3 large eggs
- 2 teaspoons vanilla
- 29 ounces canned pumpkin
- 1 tablespoon flour
- 4 teaspoons pumpkin pie spice
- - whipped cream (or good old cool whip)
- - pecans
How To Make ginger pumpkin cheesecake
-
Step 1Oven to 325 degrees. Combine crumbs, melted butter and 4 T sugar and press into bottom and a little up the sides of a 9" Springform pan. Bake 15 min and set aside.
-
Step 2Beat cream cheese and brown sugar with mixer until fluffy. Add eggs, one at a time, beating between each addition. Add vanilla, pumpkin, flour, and pie spice and beat smooth. Pour into crust and bake 50 min or until lightly browned and almost set.
-
Step 3Cool completely in pan on wire rack, cover and refrigerate overnight. Garnish with pecans and whipped cream.
- 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!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes