Recipes
Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Costoletta di Vitello
View More >
My Shopping List
+ Add to Shopping List
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Shopping List
Gingersnap Pumpkin Cheesecake
Serves 12 |
A true fall favorite dessert.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
| 1/2 cup powdered sugar |
| 1 teaspoon vanilla extract |
| 2 eggs |
| 1/2 cup chopped walnuts |
| 3/4 cup pumpkin puree |
| 1/4 tsp ground ginger |
| 1 3/4 lb cream cheese |
| 1 cup sugar |
| 8 tablespoon unsalted butter, melted |
| 3 tablespoon dark rum |
| 1 1/2 teaspoon ground cinnamon |
| 1/2 teaspoon kosher salt |
| 1 package gingersnap cookies |
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 and sugar into the bowl. Puree ingredients, stop when ingredients are smooth.
- Spoon into spring form pan. Place in oven, bake for 90 minutes. Top should be golden brown. The middle will jiggle when touched. Remove from oven and let cool for at least 4 hours or overnight.
| Course: | Dessert |
Similar Recipes:
See Other Recipes Like This
Winter
Fall
Thanksgiving
Eating healthy never tasted so good!
Looking for a healthier option to enjoy for lunch or dinner? Check out these delicious Autumn salads. View Recipes >
Delicious recipes for the afternoon
Who said brown bag lunches have to be a sandwich and apple? View Recipes >
