Pumpkin Cheesecake In A Gingersnap Crust
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
43
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1.5 cups
Cookie Crumbs (gingersnap)3 cup
Ground Hazelnut1 cup
Brown Sugar6 tbsps
Unsalted Butter (melted)1.5 cups
Solid Pack Pumpkin (canned)1 cup
Heavy Cream1 cup
Maple Syrup1 tbsp
Vanilla Extract3 tsp
Ground Cinnamon1 tsp
Ground Allspice4
EggsDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease and flour a 9 inch springform pan
3
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter
4
Press mixture onto the bottom and two inches up the sides of the pan to form the crust
5
With an electric mixer, beat cream cheese and brown sugar until light and fluffy
6
Stir in the pumpkin
7
Mix in the cream, maple syrup, cinnamon, allspice and vanilla
8
Beat in the eggs, one at a time, mixing until smooth
9
Pour batter into prepared crust
10
Bake in the preheated oven for 90 minutes, or until center of cheesecake is set
11
Allow to cool in pan for 30 minutes, then refrigerate overnight