Name: Pumpkin Cheesecake with Gingersnap Crust Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 12
Ingredients: FOR CRUST:; 2 cups gingersnap cookie crumbs; 1 cup pecans; ¼ cup golden brown sugar; ¼ cup unsalted butter; For Filling:; 1½ cups pumpkin; 3 large eggs; 1½ tsp Cinnamon; ½ tsp nutmeg; ½ tsp ground ginger; ½ tsp salt; ½ cup light brown sugar; 8 oz cream cheese; ½ cup granulated sugar; 2 tbsp heavy cream; 1 tbsp cornstarch; 1 tsp vanilla; 1 tbsp Bourbon

How To Make Pumpkin Cheesecake with Gingersnap Crust

Switch up your usual pumpkin pie for a delectable pumpkin cheesecake! It’s made with a spiced gingersnap crust for a tastier sweet cake.

Preparation: 15 minutes

Cooking: 1 hour 10 minutes

Total: 1 hour 25 minutes

Serves:

Ingredients

For Crust:

2cupsgingersnap cookie crumbs,finely crushed or chopped
1cuppecans,crushed
¼cupgolden brown sugar,packed
¼cupunsalted butter,(½ stick), melted

For Filling:

1½cupspumpkin,solid pack
3large eggs
1½tspcinnamon
½tspnutmeg
½tspground ginger
½tspsalt
½cuplight brown sugar,firmly packed
8ozcream cheese,(3 packages), softened
½cupgranulated sugar
2tbspheavy cream
1tbspcornstarch
1tspvanilla
1tbspbourbon,optional

Instructions

Grease a 9-inch springform pan.
Combine the gingersnap crumbs, pecans and sugar in a bowl.
Stir in the melted butter until well combined.
Press the mixture into the bottom about 2-inch inch up the sides of springform pan.
Bake for 10 minutes at 350 degrees F, then remove.
Using an electric mixer, beat the cream cheese and sugar in large bowl for 2 minutes, until light and fluffy.
Beat in the pumpkin, then add the eggs 1 at a time, beating on low speed to incorporate each addition.
Add the cinnamon, nutmeg, ground ginger, salt, cream, cornstarch, vanilla, and bourbon, then beat just enough to blend.
Transfer the filling to the cooled crust.
Bake at 350 degrees F for 50 to 55 minutes until the filling is just set in the center and edges begin to crack.
Turn off the oven, then leave cheesecake in there for another 5 to 10 minutes.
Let cool on the counter for another 10 to 15 minutes, then transfer to a refrigerator for at least 1 hour.
Remove, then run a knife around the sides of the pan to release crust.
Slice, serve, and enjoy!