Ingredients
Scale
- 1 ½ cups crushed gingersnap cookies
- ½ cup unsalted butter, melted
- 1 cup ground pecans
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine gingersnap cookie crumbs, melted butter, and ground pecans. Press into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, and mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla, cinnamon, nutmeg, and salt.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set. Let cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- For a richer flavor, add a tablespoon of brown sugar to the filling.
- Garnish with whipped cream and chopped pecans for serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg