"This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference." — Renee
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1 1/2 cups
crushed gingersnap cookies
finely chopped pecans
2 (8 ounce) packages
cream cheese, softened
white sugar, divided
This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications:
-I would do only half gingersnap and then the other half graham cracker (or nilla wafer) for the crust... this keeps it sweet and light without compromising the ginger kick.
-I also added about a half teaspoon of pumpkin pie spice.
-And as someone suggested... I made the filling first so it could refrigerate while I did the crust. This made the marble effect work... and not "runny" like others have stated.
Okay, but I've had better. Maybe if I had read the reviews first and added more spice and pumpkin and had refrigerated the batter for better marbling effect and checked it way before the 55 minutes, then it may have been better. Won't make again.
I have been using this recipe a few years now and love it! I have even managed to convert pumpkin pie haters into lovers with this....the crust makes all the difference. Thank you for sharing.
This is a great recipes but I found that making the 18 serving size made better presentation. I also agree that it needed quite a bit more spice. I added all spice, cloves and ginger.
I made this recipe twice and both times it was a hit! The second time I left it in the mixer for about 10 minutes and it got really light and fluffy. It completely filled the springform pan and looked like a restaraunt made cheesecake. I have passed this recipe on to several friends and relatives and would recommend it to anyone!
This recipe is wonderful. I made this in mini cupcakes and baked for only 20 minutes and it turned out great!! I made it for a work pot-luck and everybody raved about how the gingersnap crust was a perfect combination with the cheesecake.
I made this for Thanksgiving and it was a HUGE hit. It didn't last more than 24 hours. Which is saying a LOT since there were about 20 other desserts available.
I didn't have any gingersnap cookies available, so I added some ginger and a little pumpkin spice into crushed graham crackers. It made a completely different and wonderful tasting crust.
I refrigerated the filling to make it thicker so it didn't just mix together.
Everyone thought this was good to eat and nice to look at as well!
This turned out perfect. No cracks and very pretty presentation. Everyone thought it was too sweet, maybe I slipped on the sugar. I put the water pan on the bottom rack as others suggested and it worked great. I used cinnamon sugar graham crackers (crushed) for the crust.
* Percent Daily Values are based on a 2,000 calorie diet.
Marbled Pumpkin Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 228
See how to make this rich cheesecake, a great alternative to pumpkin pie.
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These individual desserts are as fun as they are delicious.