DessertsSeptember 08, 2013
Calories
225
Sodium
239mg
9% DV
Fat
7g
11% DV
Protein
2g
5% DV
Carbs
37g
12% DV
Fiber
0.9999999999999999g
3% DV
Gingersnap Pumpkin Cheesecake
147
16
For the Crust
1 1/2 cups gingersnap crumbs (about 30 store-bought cookies, crushed with a food processor)
1/4 cup sugar
4 Tbsp unsalted butter, melted
For the Filling (all ingredients at ROOM TEMPERATURE)
4 (8oz) packages cream cheese, room temperature (I totally used Neufchatel, but use Philadelphia, not the cheap store brand.)
1 1/4 cups sugar
3 Tbsp all-purpose flour
1 cup canned pumpkin puree, room temperature (I am a Libby's only snob on this ingredient)
2 Tbsp Homemade Pumpkin Pie Spice or McCormick/Store-Bought
1 Tbsp vanilla extract
1/2 tsp salt
4 large eggs, cracked open into a bowl, room temperature
1 1/2 cups gingersnap crumbs (about 30 store-bought cookies, crushed with a food processor)
1/4 cup sugar
4 Tbsp unsalted butter, melted
For the Filling (all ingredients at ROOM TEMPERATURE)
4 (8oz) packages cream cheese, room temperature (I totally used Neufchatel, but use Philadelphia, not the cheap store brand.)
1 1/4 cups sugar
3 Tbsp all-purpose flour
1 cup canned pumpkin puree, room temperature (I am a Libby's only snob on this ingredient)
2 Tbsp Homemade Pumpkin Pie Spice or McCormick/Store-Bought
1 Tbsp vanilla extract
1/2 tsp salt
4 large eggs, cracked open into a bowl, room temperature
Preheat oven to 350*F. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Wrap outside of springform pan with foil.
Make crust: In a medium bowl, mix cracker...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
225
Sodium
239mg
9% DV
Fat
7g
11% DV
Protein
2g
5% DV
Carbs
37g
12% DV
Fiber
0.9999999999999999g
3% DV
