Thursday, March 30, 2017

Pumpkin Cheesecake with a Gingersnap Pecan Crust

September 21, 2013 by  
Filed under Cakes

pumpkin cheesecakeHere is a tasty sweet treat to bake up for the fall and those who love a good Cheesecake and Pumpkin Flavor. This Pumpkin Cheesecake with a Gingersnap Pecan Crust is absolutely delicious.

I baked up this beauty for dessert as the prefect ending to a great meal I cooked up for dinner tonight for my family and friends. I have never made a fancy Cheesecake – I only ever make my NY Cheesecake so I was very excited to try this recipe I have had cut out for many years now.

I have to tell you not only does this look great and present really well, but it tastes A-Mazing. I have never been a fan of pumpkin anything and I really enjoyed it. It is not too pumkiney and all the kids loved it as well. So of course as always I had to share the recipe because it is totally worth sharing.

Pumpkin Cheesecake Recipe:

  • 2 Cups finely crushed Gingersnap Cookies
  • 1/2 Cup chopped Pecans
  • 6 Tbsp Butter, melted
  • 3 Packages Cream Cheese, softened
  • 1 Cup Sugar, divided
  • 1 tsp Vanilla
  • 3 Eggs
  • 1 Cup Canned Pumpkin
  • 1 tsp ground Cinnamon
  • 1/4 tsp ground Nutmeg

Mix your crushed Gingersnap Cookies and Chopped Pecans with your melted Butter and press the mix into the bottom and about 2″ up the sides of a 9″ Spingform Pan (I sprayed my pan with cooking spray).

In a large bowl beat together Cream Cheese, 3/4 Cup of Sugar and Vanilla with a mixer at medium speed until blended.

Add in eggs one at a time mixing on low speed until blended.

Reserve 1 1/2 Cups of the plain batter and set aside.

Stir in remaining 1/4 Cup Sugar, Pumpkin and Spices to your batter.

Then spoon in 1/2 of the Pumpkin Batter over the crust in your pan – then top that with some spoonfuls of the plain batter. Repeat layers.

When done take a butter knife and swirl batter in the pan to create a marble effect.

Bake your Cheesecake at 325 for approx 55 minutes or until center is completely set.

Take out let cook and the refrigerate for about 4 hours or overnight.

pumpkin cheesecake 1Guess who took the first slice? Me!!

pumpkin cheesecake 2And guess what? I ate the whole thing!!

Go ahead and give it a try – it is a great dessert for a Fall Party, Halloween Party or just after dinner. Oh and one more thing – Don’t forget a nice tall cold glass of milk to wash it down!!



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