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Pumpkin cheesecake recipe #3 (Gingersnap crust)

This recipe has a great gingersnap crust that adds to giving it its very own taste. This pumpkin cheesecake recipe does take a little bit longer than most too cook… about an hour and forty-five minutes.


For the crust:

  • 8 ounces gingersnap cookies (about 32 cookies), broken into pieces
  • 1/2 cup finely chopped pecans
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

    For the filling:

  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 4 eight-ounce packages cream cheese, room temperature
  • 1 1/2 cups sugar
  • 1 fifteen-ounce can unsweetened pumpkin purée
  • 3 tablespoons bourbon
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • Whipped cream, for serving (optional)


    1. Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.
    2. Make the filling: In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition.
    3. Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes.
    4. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream.
    Serves 10 to 12

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  • You will love them! We have simple pumpkin cheesecake recipe, gingersnap crust pumpkin cheesecake recipe, low fat and maple pumpkin cheesecake. Try some cheesecake!