Pumpkin Cheesecake in a Gingersnap Crust

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Executive Chef
Jun 3, 2004
Pumpkin Cheesecake in a Gingersnap Crust
1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted
butter, melted

3 (8 ounce) packages cream
cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs

1 Preheat oven to 325 degrees F (165 degrees C). Grease
and flour a 9 inch springform pan.
2 Using a fork, combine gingersnaps, hazelnuts, 3
tablespoons brown sugar and melted butter. Press mixture onto the
bottom and two inches up the sides of the pan to form the crust.
3 With an electric mixer, beat cream cheese and brown
sugar until light and fluffy. Stir in the pumpkin. Mix in
the cream, maple syrup, cinnamon, allspice and vanilla.
Beat in the eggs, one at a time, mixing until smooth.
4 Pour batter into prepared crust. Bake in the preheated
oven for 90 minutes, or until center of cheesecake is set.
Allow to cool in pan for 30 minutes, then refrigerate overnight.
We have better sucess with water baths, even tho the recipe didn't call for it.

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