A dollop of nutmeg-sprinkled whipped cream complements this rich, moist cheesecake. This recipe is the perfect dessert for a holiday meal!
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Crust
2 cups crushed gingersnap cookies
1/3 cup Land O Lakes® Butter, melted
Cheesecake
1 1/4 cups firmly packed brown sugar
4 (8-ounce) packages cream cheese, softened
4 large Land O Lakes® Eggs
1 (15-ounce) can pumpkin
1 1/2 teaspoons pumpkin pie spice
Garnish
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Ground nutmeg, if desired
*Substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg and pinch of cloves.
STEP 1
Heat oven to 325°F.
STEP 2
Combine crushed gingersnap cookies and melted butter in bowl; press onto bottom of ungreased 9-inch springform pan.
STEP 3
Combine brown sugar and cream cheese in 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.
STEP 4
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.
STEP 5
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.
STEP 6
Dollop sweetened whipped cream onto each serving and sprinkle with nutmeg, if desired.
COLLECTION
Pop any one of these pumpkin treats in the oven and fill your house with the classic fall scents of pumpkin and spice.