Pumpkin Cheesecake with Gingersnap Crust
This rich and creamy cheesecake combines the classic fall flavors of pumpkin and spice with an irresistible gingersnap crunch.
Servings 12
Calories 344kcal
Ingredients
- 2 cups gingersnap cookies crushed about 30
- ½ cup walnuts chopped
- ⅓ cup melted butter unsalted
- ¼ teaspoon salt
- 2 8- ounce packages cream cheese room temp
- ¾ cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup pure pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Instructions
- Pre-heat oven to 350 degrees. Pulse gingersnap cookies, walnuts, butter and salt in a food processor until finely crushed into a coarse sand.
- Press crust mixture into the bottom of a 9-inch springform pan until it comes 1 inch up the sides. Bake crust for 10 minutes then set aside to cool.
- In a stand mixer, beat together softened cream cheese and sugar on medium until smooth - about 2 minutes. Slowly add in eggs one at a time followed by the vanilla, pumpkin and spices. Blend until creamy and fully incorporated.
- Pour mixture into the prepared crust and bake 50-60 minutes or until filling sets. Let cake cook completely before removing pan rim. Chill before serving.
Nutrition
Calories: 344kcal | Carbohydrates: 32.2g | Protein: 5.6g | Fat: 22.9g | Saturated Fat: 10.6g | Polyunsaturated Fat: 12.3g | Trans Fat: 0g | Cholesterol: 114mg | Sodium: 352mg | Fiber: 1.3g | Sugar: 21.6g