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This pumpkin cheesecake combines a gingersnap-and-pecan crust with a cream-cheese filling flavored with pumpkin, cinnamon, nutmeg, ginger, and vanilla. The nuts and spices give the dessert a rich autumn flavor.
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Pumpkin Pecan Cheesecake with Gingersnap Crust
Description
This pumpkin cheesecake combines a gingersnap-and-pecan crust with a cream-cheese filling flavored with pumpkin, cinnamon, nutmeg, ginger, and vanilla. The nuts and spices give the dessert a rich autumn flavor.Ingredients
Directions
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Combine the gingersnap crumbs, pecans, and melted margarine and press into a springform pan.
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Beat the cream cheese, sugar, and vanilla until smooth.
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Add the eggs one at a time.
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Blend in the pumpkin, cinnamon, nutmeg, and ginger.
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Pour the filling into the crust.
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Bake until just set.
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Cool completely and refrigerate until firm before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 10g50%
- Cholesterol 80mg27%
- Sodium 290mg13%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 23g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pumpkin cheesecake, pecans, gingersnap crust, cinnamon, nutmeg, ginger
