Pumpkin Cheesecake in a Gingersnap Crust

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2 review(s) averaging 5. 100% would make again

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Pumpkin Cheesecake


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1 1/2 cups gingersnap cookie crumbs
3/4 cup hazelnuts; ground
3 tablespoons brown sugar
6 tablespoons unsalted butter; melted
3 packages cream cheese; softened
1 cup brown sugar
1 1/2 cups canned pumpkin; solid pack
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 Eggs

Original recipe makes 8



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

2. 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.

3. 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.

4. 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.


Added on Award Medal
Calories Per Serving: 1102 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add your review!

Great dessert
sarahannsteel 10 months ago

Good! [I posted this recipe.]
Beaczar 5 years ago

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