Name: Ginger Pumpkin Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 8 oz gingersnaps; 3 tbsp butter; 1 tbsp sugar; 16 oz cream cheese; 3/4 cup light brown sugar; 3 large eggs; 2 tsp vanilla extract; 15 oz pumpkin; 1 tbsp flour; 2 tsp pumpkin pie spice; whipped cream; pecan

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

Prep: 20 mins

Cook: 1 hr 5 mins

Total: 1 hr 25 mins

Serves:

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.
Combine gingersnap crumbs, butter and sugar in a food processor.
Press into bottom and sides of a 9-inch springform pan. Bake 15 minutes. Remove from oven and set aside.
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.
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.