Rating: 4.5 stars
318 Ratings
  • 5 star values: 225
  • 4 star values: 71
  • 3 star values: 17
  • 2 star values: 3
  • 1 star values: 2

Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Recipe Summary

cook:
1 hr 30 mins
additional:
8 hrs
total:
10 hrs
prep:
30 mins
Servings:
8
Yield:
1 - 9 inch springform pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.

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  • 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

793 calories; protein 13.3g; carbohydrates 62g; fat 56.7g; cholesterol 228.7mg; sodium 366mg. Full Nutrition
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