Ginger Pumpkin Cheesecake

Ginger Pumpkin Cheesecake Recipe

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Megan Stewart


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!


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  • 16 oz
    graham cracker crumbs (or gingersnap crumbs)
  • 6 Tbsp
    butter, melted
  • 4 Tbsp
  • 16 oz
    cream cheese
  • 3/4 c
    light brown sugar, packed firm
  • 3 large
  • 2 tsp
  • 29 oz
    canned pumpkin
  • 1 Tbsp
  • 4 tsp
    pumpkin pie spice
  • ·
    whipped cream (or good old cool whip)
  • ·

How to Make Ginger Pumpkin Cheesecake


  1. Oven 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.
  2. Beat 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.
  3. Cool completely in pan on wire rack, cover and refrigerate overnight. Garnish with pecans and whipped cream.

Printable Recipe Card

About Ginger Pumpkin Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American

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