Dessertsclosetcooking
Pumpkin Pie Cheesecake
Alright, enough with the boring side dishes already! It's time for the good stuff, the dessert. The dessert is easily the most anticipated part of the Thanksgiving meal and I like to go all out
👥 6 Servings⏱️ Prep & Cook: 9h 35m⏳ Prep: 8h 20m🔥 Cook: 1h 15m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
gingersnap cookie crumbs (gluten-free for gluten-free)2 cupsbutter (melted)6 tablespoons
2
Bake the crust in a preheated 350F/180C oven for 5 minuters and set aside.
3
Cream the cream cheese.
cream cheese (room temperature)3 (8 ounce) packages
4
Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
eggs (slightly beaten)3pumpkin puree1 cupvanilla1 teaspoon
5
Pour the mixture into the spring form pans.
6
Bake in a preheated 350F/180C oven until it is set, about ⏱️ 60-70 minutes.
7
Let it cool completely.
8
Chill the cheesecake in the fridge overnight.
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