Ingredients
Scale
- 1 1/2 cups crushed gingersnap cookies
- 1/2 cup chopped pecans
- 1/4 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine crushed gingersnap cookies, chopped pecans, and melted butter. Press the mixture into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract, pumpkin puree, and eggs, mixing until well combined.
- Stir in ground cinnamon, nutmeg, ginger, and salt.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 55-60 minutes or until the center is set. Allow cooling on a wire rack.
- Refrigerate for at least 4 hours before serving.
Notes
- For best flavor, use fresh pumpkin puree.
- Serve with whipped cream and additional pecans on top if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg