PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST
Pumpkin cheesecake with ginger snap crust - an old classic recipe.
Provided by Shelley
Categories Fruits and Vegetables Vegetables Squash
Time 10h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
- Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
- With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
- Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Make and share this Pumpkin Cheesecake With Gingersnap Crust recipe from Food.com.
Provided by Strawberry Bookworm
Categories Cheesecake
Time 14h45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325.
- Begin by crumbling cookies in a food processor. Then combine with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Place the pan on a cookie sheet to catch drips and bake for 10-12 minute Remove from the oven and cool on a wire rack.
- Beat the cream cheese in an electric mixer on low until the cream cheese is very smooth.
- Gradually add the sugars.
- Add the eggs, one at a time.
- Add the pumpkin puree and mix until just combined. Make sure to scape down the mixing bowl a couple of time during the process to ensure there are no lumps stuck to the bowl and the batter is very smooth.
- Stir in heavy cream, cinnamon, and allspice.
- Pour the batter into the prepared pan and set the pan back on the baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken. Baking time may vary a little, start checking it after 1 hour. When it's done baking, turn off the oven and prop the door open with a wooden spoon and allow the cake to cool there for another hour.
- Chill for at least 12 hours, can be made up to 2 days in advance.
- Make the topping by whipping the heavy cream, sugar, and vanilla until you have stiff peaks. Apply topping shortly before serving and enjoy!
Nutrition Facts : Calories 468.4, Fat 29.8, SaturatedFat 17.1, Cholesterol 153.2, Sodium 310.7, Carbohydrate 45.7, Fiber 0.9, Sugar 26.1, Protein 6.3
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