For the Love of Cooking!
|Recipes and Resources for Making Great Food
Browse:
Advanced Search
My Recipe Box
May We Recommend
Double Bacon Beef Burger
My Recipes
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Timers
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Pumpkin Cheesecake with a Gingersnap Crust
Rate this Recipe
Serves 12 |
A fun and festive Fall dessert.
Ingredients:
1/2 cup chopped walnuts |
1/2 cup powdered sugar |
1 package gingersnap cookies |
8 tablespoons unsalted butter, melted |
1 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground ginger |
3 tablespoons dark rum |
3/4 cup pumpkin puree |
2 eggs |
1/2 teaspoon salt |
1 3/4 lb cream cheese |
1 cup sugar |
1 teaspoon vanilla extract |
Directions:
- Preheat oven to 350° F.
- Finely grind walnuts, powered sugar and gingersnaps in a food processor. Add butter and pulse until evenly mixed.
- Pour cake crust into a spring form pan. Press into the bottom and up the sides.
- Clean out the food processor bowl. Pour cinnamon, ginger, rum, pumpkin puree, eggs, salt, cream cheese, sugar and vanilla extract into the bowl. Puree ingredients until smooth.
- Spoon into spring form pan. Place in oven and bake for 90 minutes.
- Remove from oven and let cool for at least 4 hours.
Cooking Method: | Bake |
Course: | Dessert |
Similar Recipes:
See Other Recipes Like This
Fall
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >