Ingredients Jump to Instructions ↓

  1. Crust

  2. 1/4 cups gingersnap cookie crumbs (about 24 cookies)

  3. 1/3 cup pecans, very finely chopped

  4. 1/4 cup sugar

  5. 1/4 cup (1/2 stick) butter, melted

  6. Filling

  7. 3 packages (8 ounces each) cream cheese, softened

  8. 1 cup packed light brown sugar

  9. 1 teaspoon cinnamon

  10. 1/2 teaspoon ground ginger

  11. 1/4 teaspoon ground nutmeg

  12. 2 eggs

  13. 2 egg yolks

  14. 1 cup solid-pack pumpkin

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. For crust, combine cookie crumbs, pecans, sugar and butter in medium bowl; mix well. Press crumb mixture evenly on bottom of ungreased 9-inch springform pan. Bake 8 to 10 minutes , or until golden brown.

  2. Meanwhile for filling, beat cream cheese in bowl with electric mixer at medium speed until fluffy. Add brown sugar, cinnamon, ginger and nutmeg; beat until well blended. Beat in eggs and egg yolks, one at a time, beating well after each addition. Beat in pumpkin.

  3. Pour mixture into baked crust. Bake 1 hour or until edges are set but center is still moist. Turn off oven; let cheesecake stand in oven with door ajar 30 minutes . Transfer to wire rack. To prevent cracking, loosen edges of cake from rim of pan with thin metal spatula; cool completely.

  4. Cover; refrigerate at least 24 hours or up to 48 hours before serving.


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