0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6 ounces Gingersnaps (about 22)
4 tablespoons Butter unsalted, melted
nonstick cooking spray for the sides of the pan
4 8-ounce bars Cream cheese, at room temperature
1 1/2 cups Packed light brown sugar
4 Large eggs at room temperature
1/4 cup Flour all-purpose flour, spooned and leveled
1 teaspoon Ground allspice
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
1/2 teaspoon Kosher salt
1 15-ounce can Pure pumpkin puree
3/4 cup Heavy cream
1/4 cup Sour cream
1 tablespoon Confectioners’ sugar

Nutritional information

480
Calories
34 g
Fat
20 g
Sat Fat
158 mg
Cholesterol
366 mg
Sodium
8 g
Protein
38 g
Carbohydrate
30 g
Sugar
2 g
Fiber
2 mg
Iron
55 mg
Calcium
Pumpkin Cheesecake

Pumpkin Cheesecake

Easy, pretty quick, and was voted #1 dessert at Thanksgiving dinner this year

  • 6 hrs
  • Serves 14
  • Easy

Ingredients

Directions

Share

Steps

1
Done

Heat oven to 325° F. In a food processor, pulse the gingersnaps until fine crumbs form (you should have about 1 cup). Add the butter and pulse to combine. Press the mixture into the bottom of a 9-inch springform pan (preferably nonstick), using a straight-sided dry measuring cup to help. Spray the sides of the pan lightly with the cooking spray. Place the pan on a rimmed baking sheet.

2
Done

Using an electric mixer, beat the cream cheese and brown sugar on medium until smooth, 1 to 2 minutes. Beat in the eggs, one at a time. Add the flour, allspice, ginger, cinnamon, and salt and beat to combine. Add the pumpkin and beat to combine. Pour the mixture into the prepared pan and bake until set but still slightly wobbly in the center, 1¼ to 1¾ hours. (Tent loosely with foil if the top becomes too dark.)

3
Done

Let cool completely in the pan, then refrigerate until firm, at least 2 hours. Run a knife around the edge of the cheesecake to loosen, then unmold.

4
Done

Just before serving, using an electric mixer, beat the cream, sour cream, and confectioners’ sugar until soft peaks form. Dollop on the cheesecake and dust with cinnamon.

Lory

Your diet is a bank account. Good food choices are good investments.

previous
World’s Best Lasagna
next
Rosemary, Lemon, and Garlic Leg of Lamb
previous
World’s Best Lasagna
next
Rosemary, Lemon, and Garlic Leg of Lamb

Add Your Comment