Pumpkin Cheesecake with Ginger Snap Crust

Pumpkin Cheesecake with Ginger Snap Crust


"This is one of my favorite recipes. The key is the amount of spices. You can really taste them in this recipe."
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5 hr 30 min servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Heat oven to 350°F.
  2. For crust, mix crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
  3. For filling, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes.
  5. Cover with plastic wrap and refrigerate for 4 hours.


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