Find the recipe and more at:
https://everydaygoodthinking.ca/recipe/pumpkin-pie-cheesecake/
Pumpkin Pie Cheesecake
| Servings |
| 10 |
|
|
Ingredients
Gingersnap Crust
- 2cups gingersnap cookie crumbs
- 1tablespoon granulated sugar
- 6tablespoons butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1/2cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1cup pumpkin puree
- 1tablespoon pumpkin pie spice
- 2teaspoons vanilla extract
- 1/4teaspoon salt
- 3 large eggs
- Whipped cream
- Fresh nutmeg, optional
Instructions
- Preheat oven to 350°F or 325ºF for dark or nonstick coated pan. Place oven rack on low position.
- In medium bowl, combine cookie crumbs and sugar. Add butter and stir until blended.
- Press crumb mixture in bottom and up sides of a 9-inch springform pan.
- Bake 12 minutes. Set aside to cool.
- In large mixing bowl with electric mixer on medium, blend cream cheese and sugars until smooth.
- Add pumpkin, spice, vanilla extract and salt. Beat until blended.
- Add eggs one at a time, beating just until blended.
- Pour pumpkin mixture into crumb crust.
- Bake 45 minutes or until about 3 inches in center is jiggly.
- Remove from oven and let cool completely. Use a knife to loosen cheesecake from sides of pan. Cover with plastic wrap and let chill for 4 hours or overnight.
- Serve cheesecake with whipped cream. Dust lightly with freshly grated nutmeg if desired.