ginger pumpkin cheesecake
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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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yield
12 serving(s)
method
Bake
Ingredients For ginger pumpkin cheesecake
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16 ozgraham cracker crumbs (or gingersnap crumbs)
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6 Tbspbutter, melted
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4 Tbspsugar
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16 ozcream cheese
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3/4 clight brown sugar, packed firm
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3 lgeggs
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2 tspvanilla
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29 ozcanned pumpkin
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1 Tbspflour
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4 tsppumpkin pie spice
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whipped cream (or good old cool whip)
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pecans
How To Make ginger pumpkin cheesecake
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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.
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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.
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3Cool completely in pan on wire rack, cover and refrigerate overnight. Garnish with pecans and whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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