Pumpkin Cheesecake w/a ginger cookie crust

Pumpkin Cheesecake w/a ginger cookie crust

Ready in 9 hours

Creamy Pumpkin cheesecake with a yummy ginger cookie crust.

Top-ranked recipe named "Pumpkin Cheesecake w/a ginger cookie crust"

3.7 avg, 3 review(s) 67% would make again


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1 1/2 cups ginger cookies; finely ground
1/4 cup granulated white sugar; plus 1 tablespoon
4 tablespoons unsalted butter; melted
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon Salt
1 pound cream cheese; room temperature
3 large Eggs
2 teaspoons pure vanilla extract
1 cup pure pumpkin puree
1 cup Sour cream

Original recipe makes 12 Servings



Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch

spring form pan.

For Crust: In a medium sized bowl combine the finely ground ginger snaps, 1 tablespoon white sugar, and melted butter. Press the mixture onto

the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.

For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt. In the bowl of your electric mixer

(or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy

and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl

and beat in 1 teaspoon vanilla extract and the pumpkin puree.

Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway

with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325

degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the

center is still wet and jiggles when you gently shake the pan.

For Topping: Whisk together the sour cream, 1 teaspoon vanilla extract and 1/4 cup white sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the

pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and

place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from

cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and

refrigerate at least eight hours, preferably overnight, before serving.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 433 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I don't know why the measurements were showing up like that, but I think I fixed it. Sorry for the confusion.
amandakrylo 1 year ago
tinajdanj 1 year ago
This cheesecake is worth the work! [I posted this recipe.]
amandakrylo 5 years ago
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