Pumpkin Cheesecake with Gingersnaps Recipe | Land O’Lakes
A dollop of nutmeg-sprinkled whipped cream complements this rich, moist cheesecake. This recipe is the perfect finish to a holiday meal!
Ingredients
- Crust
- 2 cups crushed gingersnap cookies
- 1/3 cup Land O Lakes® Butter melted
- Cheesecake
- 1 1/4 cups firmly packed brown sugar
- 4 (8-ounce) packages cream cheese, softened
- 4 large Land O Lakes® Eggs
- 1 (15-ounce) can pumpkin
- 1 1/2 teaspoons pumpkin pie spice *
- Garnish
- Land O Lakes® Heavy Whipping Cream sweetened, whipped, if desired
- Ground nutmeg, if desired
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