• 10servings
  • 8minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Gingersnap Crust

  2. 1-1/2 cups gingersnap cookie crumbs

  3. 1/4 cup butter, melted

  4. Pumpkin Cheesecake Filling:

  5. 1 15 oz. container ricotta cheese

  6. 2 8 oz. packages cream cheese

  7. 1 cup sugar

  8. 3 large eggs

  9. 1 cup plain Greek yogurt

  10. 1 15 oz. can pumpkin puree (unsweetened)

  11. 2 tsp. pumpkin pie spice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 degrees F. (yes, you read that right - 200 degrees F.).

  2. Place gingersnap crumbs in a 9-inch springform pan (compare prices) . Pour melted butter over crumbs, and mix gently witha fork to coat the gingersnap crumbs.

  3. Using your hands, the fork, or the bottom of a glass, press crumbs lightly into the bottom of the pan to form the cheesecake crust.

  4. Place the ricotta cheese in a food processor fitted with a metal blade or a large mixing bowl. Process until smooth (or use an electric mixer to beat until smooth). You want to get all the lumps out of the ricotta cheese. Add the cream cheese, sugar and eggs. Mix until smooth, stopping to scrape down the sides of the bowl if necessary.

  5. Add the remaining ingredients, and process or beat until the pumpkin cheesecake batter is creamy and free of lumps. Pour the batter into the prepared gingersnap crust.

  6. Bake the pumpkin cheesecake on the center rack of the preheated oven for 6-8 hours (or as long as overnight). Yes, you read that right - 6-8 hours.

  7. Remove cheesecake from oven and let cool completely. Refrigerate until ready to serve.

  8. Garnish pumpkin cheesecake with whipped cream, toasted pecans and/or caramel sauce, if desired.


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