Pumpkin Cheesecake With Gingersnap Crust

Makes 12
Prep 20 m
Chill 480 m
Bake 70 m
Chill or overnight


Crumb Crust:




  1. 1 of 1 Heat oven to 350 degrees F.


  1. 1 of 1 Generously coat sides of 10-inch springform pan with 1 tablespoon of the butter. Sprinkle with 3 tablespoons crumbs. Thoroughly blend remaining crumbs, butter and sugar in bowl. Press into even layer over bottom of prepared pan. Place on baking sheet.


  1. 1 of 2 Beat cream cheese and sugar in food processor until smooth. Beat in the eggs, pumpkin, vanilla, cinnamon, ginger and nutmeg. Scrape into pan.
  2. 2 of 2 Bake in 350 degree F oven for 1 hour or until set in center. Cool cake in pan on wire rack 20 minutes. Increase oven temperature to 450 degrees F.

Meanwhile, prepare Topping:

  1. 1 of 1 Stir together sour cream, sugar and vanilla in small bowl until well blended. Spread evenly over top of cooled cheesecake. Makes 12 servings.
Nutrition Information for Pumpkin Cheesecake With Gingersnap Crust
Servings Per Recipe: 12
Per Serving: