Pumpkin Cheesecake with Gingersnaps
Pumpkin Cheesecake with Gingersnaps
A dollop of nutmeg-sprinkled whipped cream complements this rich, moist cheesecake. This recipe is the perfect finish to a holiday meal!
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20 min
Prep Time
11 hrs 40 min
Total Time
16
servings Ingredients
Crust
2 cups crushed gingersnap cookies
13 cup Land O Lakes® Butter, melted
Cheesecake
1 14 cups firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
1 (15-ounce) can pumpkin
1 12 teaspoons pumpkin pie spice
Garnish
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Ground nutmeg, if desired
*Substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg and pinch of cloves.
How to make
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STEP 1
Heat oven to 325°F.
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STEP 2
Combine crushed gingersnap cookies and melted butter in bowl; press onto bottom of ungreased 9-inch springform pan.
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STEP 3
Combine brown sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs, 1 at a time, until creamy. Add all remaining cheesecake ingredients. Continue beating, scraping bowl often, until well mixed.
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STEP 4
Pour batter into prepared pan. Bake 80-90 minutes or until set. Turn off oven; leave cheesecake in oven with door ajar for 20 minutes.
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STEP 5
Remove from oven. Loosen side of cheesecake from pan by running knife around inside of pan. Cool completely at room temperature. Cover; refrigerate 8 hours or overnight. Store refrigerated.
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STEP 6
Dollop sweetened whipped cream onto each serving and sprinkle with nutmeg, if desired.
370 Calories
26 Fat (g)
125 Cholesterol (mg)
290 Sodium (mg)
29 Carbohydrates (g)
1 Dietary Fiber
7 Protein (g)
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