Pumpkin Cheesecake | Recipe Cart
This creamy Pumpkin Cheesecake on a gingersnap crust will be a hit at your Thanksgiving dinner. Each bite is filled with sweet fall aromas. You can make this ch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Springform pan
- Roasting pan
- Cooling rack
- Hand mixer
- Spatula
- Oven
- Baking sheet
- Aluminum foil
- Paper towel
- Mixing bowl
- Fork
- Measuring cup
- Paring knife
- Refrigerator
Ingredients
- 15-ounce can (425 grams) pumpkin puree
- 2 1/2 cups (250 grams) gingersnap cookie crumbs
- 1 1/4 cup (263 grams) packed light brown sugar, divided
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 24 ounces (678 grams) cream cheese, softened
- 3/4 cup (178 milliliters) heavy cream
- 1 tablespoon vanilla extract
- 4 large eggs, lightly beaten, room temperature
- 1 cup (60 grams) homemade whipped cream
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