Desserts

Gingersnap Pumpkin Cheesecake

Amber Brady
September 08, 2013
150

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.

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
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
0.9999999999999999g
3% DV

Baked Holidays/Special Occasions