There are so many ways to make cheesecake and this happens to be one of them. Try out this cheesecake with a ginger pumpkin flavor!
How To Make Ginger Pumpkin Cheesecake
Ingredients
- 8 oz gingersnaps, finely crushed
- 3 tbsp butter, or margarine, melted
- 1 tbsp sugar
- 16 oz cream cheese, softened
- 3/4 cup light brown sugar, firmly packed
- 3 large eggs
- 2 tsp vanilla extract
- 15 oz pumpkin, canned
- 1 tbsp flour
- 2 tsp pumpkin pie spice
- whipped cream
- pecan , halves
Instructions
-
Preheat oven to 325°F.
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Combine gingersnap crumbs, butter and sugar in a food processor.
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Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.
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Beat cream cheese and brown sugar with electric mixer in a bowl until fluffy. Add eggs, one at a time, beating after each addition. Add next 4 ingredients and beat until smooth. Pour into crust.
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Bake 50 minutes or until lightly browned on top and almost set. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate several hours or overnight.
-
Run knife around inside edge of pan and release sides. Place on serving plate and garnish with whipped cream and pecan halves.
Nutrition
- Sugar: 31g
- :
- Calcium: 120mg
- Calories: 483kcal
- Carbohydrates: 51g
- Cholesterol: 144mg
- Fat: 28g
- Fiber: 1g
- Iron: 3mg
- Potassium: 410mg
- Protein: 8g
- Saturated Fat: 15g
- Sodium: 358mg
- Vitamin A: 5521IU
- Vitamin C: 5mg
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