Pumpkin Cheesecake in a Gingersnap Crust

Pumpkin Cheesecake in a Gingersnap Crust

Ingredients:

1/2 cups gingersnap cookie crumbs

3/4 cup ground hazelnuts

3 tablespoons brown sugar

6 tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese, softened

1 cup brown sugar

1 1/2 cups canned solid pack pumpkin

1/2 cup heavy cream

1/3 cup maple syrup

1 tablespoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

4 eggs

Method:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch spring form pan.
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: