Description
A delightful and creamy cheesecake that combines pumpkin, spices, and a crunchy pecan gingersnap crust, perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine gingersnap cookie crumbs, chopped pecans, and granulated sugar; mix in the melted butter.
- Press the mixture into a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth; add pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, salt, and ginger. Mix well.
- Pour the filling over the crust and bake for 55-60 minutes until set.
- Cool and refrigerate for at least 4 hours before serving.
Notes
For a dairy-free version, use non-dairy cream cheese and coconut oil in place of the butter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg