Desserts

Gingersnap Pumpkin Cheesecake

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AMAZING pumpkin cheesecake! The gingersnap crust really marries well with the pumpkin. This is becoming a holiday tradition for our family. Plus, if you visit the link to Dessert Now, Dinner Later!'s recipe page, you will find the secrets to NO CRACKS in your cheesecake.

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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
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
Nutritions

Calories
225

Sodium
239mg
9% DV

Fat
7g
11% DV

Protein
2g
5% DV

Carbs
37g
12% DV

Fiber
1.0g
3% DV