PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Number Of Ingredients 23
Steps:
- Instructions In the bottom of a springform pan*, cut a circle of parchment to fit the bottom. Grind up cookies using a food processor or a mallet to the size of fine crumbs. Mix with melted butter and press evenly into bottom of pan. Bake at 350°F for 12 minutes. For filling, beat cream cheese until smooth, then add sugar. Scrape down sides as needed. Add flour, mix well, then add in pumpkin, spices, and vanilla. Finally add in eggs, one at a time, mixing well after each addition until smooth. Pour into crust, set pan on top of a baking sheet and bake at 325°F for 55 minutes (on middle shelf). Turn off oven, and let sit inside for another 45 minutes. Remove from oven and allow to cool to room temperature. Cover and refrigerate overnight. Whip cream then add in vanilla and spices. Notes *For a thicker cheesecake use a 8-9" springform pan, for a thinner one use a 10-12" pan.
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Sanddora 's Box
[email protected]I'm not sure how anyone could enjoy this cheesecake.
Govinda Dahal
[email protected]This cheesecake was a waste of time and ingredients.
Oddly satisfying is best
[email protected]I would not recommend this recipe to anyone.
Majhad Shah
[email protected]This cheesecake was a disaster. It was too runny and the crust was soggy.
Ahmed Aminu Ahmed
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out as good as I hoped.
Shipon Debnath
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth it in the end. It was delicious!
Yusuf Loopleea
[email protected]The cheesecake was a bit dry, but the flavor was good.
Entertainment Club
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good.
Mponda Family
[email protected]I followed the recipe exactly and the cheesecake turned out perfect. It was so easy to make and it tasted incredible.
Kali Porter
[email protected]This cheesecake is a must-try for any pumpkin lover. It's creamy, flavorful, and has the perfect amount of spice.
rampie sattar
[email protected]I'm not usually a fan of pumpkin cheesecake, but this one was amazing. The flavors were perfectly balanced.
Carl wiz
[email protected]This was the best pumpkin cheesecake I've ever had. The gingersnap crust was a nice touch.
Alen P
[email protected]I made this cheesecake for a party and it was a huge success. Everyone loved it!
Frank Manzelli
[email protected]The cheesecake was delicious! The crust was crispy and the filling was smooth and creamy.
Dalmar Xasan
[email protected]This cheesecake was easy to make and turned out beautifully. I loved the combination of pumpkin and gingersnap.
John Medina
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The pumpkin and cream cheese filling is perfectly smooth and creamy, and the gingersnap crust is the perfect complement.
BD Mohammed Ali
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving dinner! The gingersnap crust added a delicious and unique flavor.