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Gingersnap Pumpkin Cheesecake
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Serves 12 |
A true fall favorite dessert.
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Ingredients:
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped walnuts
3/4 cup pumpkin puree
1/4 tsp ground ginger
1 3/4 lb cream cheese
1 cup sugar
8 tablespoon unsalted butter, melted
3 tablespoon dark rum
1 1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 package gingersnap cookies
Directions:
Preheat oven to 350° F.
Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
Pour cake crust into a spring form pan. Press into the bottom and up the sides.
Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese and sugar into the bowl. Puree ingredients, stop when ingredients are smooth.
Spoon into spring form pan. Place in oven, bake for 90 minutes. Top should be golden brown. The middle will jiggle when touched. Remove from oven and let cool for at least 4 hours or overnight.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Gingersnap Pumpkin Cheesecake
Serves 12
Ingredients:
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped walnuts
3/4 cup pumpkin puree
1/4 tsp ground ginger
1 3/4 lb cream cheese
1 cup sugar
8 tablespoon unsalted butter, melted
3 tablespoon dark rum
1 1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 package gingersnap cookies
Directions:
Preheat oven to 350° F.
Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
Pour cake crust into a spring form pan. Press into the bottom and up the sides.
Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese and sugar into the bowl. Puree ingredients, stop when ingredients are smooth.
Spoon into spring form pan. Place in oven, bake for 90 minutes. Top should be golden brown. The middle will jiggle when touched. Remove from oven and let cool for at least 4 hours or overnight.
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