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Pumpkin Cheesecake in a Gingersnap Crust

Recipes » Side Dish » Grains

Easy to make- tasty treat for the holidays.

Yield: 12 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Cream Cheese/Pumpkin

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 12

1/2 cupPecans

2 Tbsp.Sugar

1 cupGingersnap crumbs; (about 20 cookies)

5 tbspUnsalted Butter; melted

1 lbCream Cheese; room remperature

2/3 cupLight brown sugar; firmly packed

1/2 cupSour cream; room temperature

1 cupCanned Pumpkin

3 largeEggs; room temperature

1 teaspoonCinnamon

1 pinchGround cloves

1 pinchGround ginger

Whole pecans; for garnish

Pumpkin Cheesecake in a Gingersnap Crust Preparation

Preheat the oven to 325 . Place the cup pecans and the sugar in a food processor and process until finely chopped, about 20 seconds. Pour into a large bowl; add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn the mixture into a 10-inch pie dish and press evenly against the bottom and sides of the dish to form a crust. Bake 10 minutes. Set aside to cool. (Leave the oven on).

In a large bowl, beat the cream cheese and brown sugar until soft and well blended. Stir in the sour cream and pumpkin. Gradually beat in the eggs, 1 at a time, and the cinnamon, cloves and ginger.

Place the pie dish on a baking sheet and pour in the filling. Bake in the middle of the oven for 45 minutes, or until the filling is set. Let cool on a rack. Arrange the pecan halves around the edge of the pie. (The pie can be made a day ahead if desired. Refrigerate, covered.)