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Pumpkin Cheesecake in a Gingersnap Crust

r_a0bca893-8245-45d7-98df-8e390a9ec071

Source: Shelley/All Recipes

Pumpkin Cheesecake in a Gingersnap Crust

r_a0bca893-8245-45d7-98df-8e390a9ec071

Source: Shelley/All Recipes

Ingredients

Yields: 1 - 9 inch springform pan (1 Servings)

1½ cups Gingersnap Cookie Crumbs
¾ cup Ground Hazelnuts
3 tbsps Brown Sugar 27.3g
6 tbsps Unsalted Butter, Melted 85.2g
24 oz Cream Cheese, Softened 680.4g
1 cup Brown Sugar 145g
1½ cups Canned Solid Pack Pumpkin 367.5g
½ cup Heavy Cream 60g
⅓ cup Maple Syrup 103.95g
1 tbsp Vanilla Extract 13g
¾ tsp Ground Cinnamon 1.95g
½ tsp Ground Allspice 0.95g
4 Eggs 176g
Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!
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Passive Cook Time:  1 hr, 30 min

Total Time:  1 hr, 30 min