Pumpkin Cheesecake With Gingersnaps
A dollop of nutmeg-sprinkled whipped cream complements this rich, moist cheesecake. This recipe is the perfect dessert for a holiday meal!
20 min.prep time
2 cups crushed gingersnap cookies
1 1/4 cups firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
1 (15-ounce) can cooked pumpkin
1 1/2 teaspoons pumpkin pie spice*
Sweetened whipped cream, if desired
Ground nutmeg, if desired
Heat oven to 325°F. Combine crushed gingersnap cookies and melted butter in small bowl; press onto bottom of ungreased 9-inch springform pan.
Combine brown sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until creamy. Add all remaining cheesecake ingredients. Continue beating, scraping bowl often, until well mixed.
Pour batter into prepared pan. Bake 80-90 minutes or until set. Turn off oven; leave cheesecake in oven with door ajar for 20 minutes.
Remove from oven. Loosen side of cheesecake from pan by running knife around inside of pan. Cool completely at room temperature. Cover; refrigerate 8 hours or overnight. Store refrigerated.
To serve, pipe sweetened whipped cream on each serving and sprinkle with nutmeg, if desired.
*Substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg and pinch of cloves.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #5553©1995Land O'Lakes, Inc.