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Spiced Pumpkin Cheesecake With A Gingersnap Crust

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Spiced Pumpkin Cheesecake With A Gingersnap Crust

Ingredients

  • about 40 gingersnap wafers (to yield 2 cups cookie crumbs)
  • 1/4 cup packed light brown sugar
  • 2-1/2 oz. (5 tbs.) unsalted butter, melted and cooled
  • 2 lb. (four 8-oz. packages) cream cheese, at room temperature
  • 1 1/3 cups packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. table salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 tbs. pure vanilla extract
  • one 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)
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