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Pumpkin Pecan Cheesecake with Gingersnap Crust

Pumpkin Pecan Cheesecake with Gingersnap Crust recipe image
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.
Cooking Method:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 370
Dietary: Vegetarian
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
  • 1 1/2 cups Gingersnap crumbs
  • 1/2 cup Finely chopped pecans
  • 1/2 cup Margarine, melted
  • 2 8-ounce packages Cream cheese, softened
  • 3/4 cup Sugar
  • 1 teaspoon Vanilla
  • 3 Eggs
  • 1 cup Pumpkin puree
  • 3/4 teaspoon Cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger
Directions
  1. 1
    Combine the gingersnap crumbs, pecans, and melted margarine and press into a springform pan.
  2. 2
    Beat the cream cheese, sugar, and vanilla until smooth.
  3. 3
    Add the eggs one at a time.
  4. 4
    Blend in the pumpkin, cinnamon, nutmeg, and ginger.
  5. 5
    Pour the filling into the crust.
  6. 6
    Bake until just set.
  7. 7
    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.

Keywords: pumpkin cheesecake, pecans, gingersnap crust, cinnamon, nutmeg, ginger
Read it online: https://www.chefs-mate.com/recipe/pumpkin-pecan-cheesecake-with-gingersnap-crust/