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Pumpkin Spice Cheesecake with Gingersnap Crust

November 21, 2015
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Here’s my recipe for a fall favorite cheesecake. It’s a hybrid of several other recipes out there–I took all the best parts–and made it my own. Serve a slice with whipped cream or caramel ice cream. Enjoy!

Ingredients:
1 cup crushed gingersnap cookies (about 20 cookies)
1/3 cup pecans, finely chopped
1/4 cup butter, melted
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
1 can (15 oz) pure pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

Directions:

For Crust-

  • Pre heat oven to 325 degrees F.
  • In a small bowl, combine cookie crumbs, pecans and butter.
  • Press crumb mixture into bottom of pan.
  • Wrap foil around outside of pan to prevent drips.
  • Bake crust 8 to 10 minutes or until set.
  • Cool 5 minutes at room temperature.
  • Refrigerate about 5 minutes or until completely cooled.

For Filling-

  • Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, vanilla  and pumpkin. Set aside.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
  • Gradually beat in brown sugar and granulated sugar until smooth.
  • On low speed, beat in 1 egg at a time just until blended.
  • Gradually beat in pumpkin mixture until smooth.
  • Pour filling over cooled crust.
  • Bake 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved.
  • Turn oven off and open oven door at least 4 inches.
  • Let cheesecake remain in warm oven 30 minutes.
  • Run knife around edge of pan to loosen cheesecake.
  • Cool in pan on wire rack 30 minutes.
  • Refrigerate at least 6 hours or overnight before serving.
  • To serve, run knife around edge of pan to loosen cheesecake.
  • Carefully remove side of pan before cutting cheesecake.
  • Store covered in refrigerator.
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One Response to “ Pumpkin Spice Cheesecake with Gingersnap Crust ”

  1. Chanden on November 10, 2013 at 10:46 pm

    that looks SO good!!!

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