Free Online Recipes
 |  

Sign Up login
 
 

Pumpkin Cheesecake with Gingersnap Crust Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Pumpkin Cheesecake with Gingersnap Crust

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   10-12
Preptime   30 min

Ingredients
Gingersnap Crust
1/3 cup pecans, very finely chopped
1/3 cup pecans, very finely chopped
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
Filling
 
2 lbs cream cheese
1 cup baking sugar
2 eggs lightly beaten
2 tsp Pumpkin Pie Spice, 1 tsp Cinnamon
1/4 tsp Allspice
1 teaspoon vanilla extract
1 cup sour cream
1 cup pumpkin (not can pumpkin pie)
3 tablespoons corn starch

Instructions
Preheat oven to 350°F. For crust, combine cookie crumbs, pecans, sugar and butter in medium bowl; mix well. Press crumb mixture evenly on bottom of ungreased 9-inch springform pan. Bake 8 to 10 minutes, or until golden brown.
In mixer bowl beat cream cheese and remaining sugar until smooth and light. Then mix in eggs, vanilla, spices,and corn starch just until blended. Then stir in pumpkin and sour cream. Pour into crust.
Bake for 45 minutes,then turn off oven and leave in oven for 1 hour with door slighty open.
Tip 1)To help prevent the cheesecake from cracking while baking, place a pan of water in the oven to help create moist heat. 2)If your springform pan doesn't fit tightly, wrap bottom of pan in foil to prevent butter from leaking out of the crust during baking.


Originally Submitted
11/16/2013





0 Out of 5 from 0 reviews

You can add this Pumpkin Cheesecake with Gingersnap Crust recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.