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Pumpkin Cheesecake with Gingersnap-Pecan Crust


Pumpkin Cheesecake with Gingersnap-Pecan Crust

Pumpkin Cheesecake with Gingersnap-Pecan Crust

Yield

Makes 10 to 12 servings

Ingredients

1-1/4 cups gingersnap cookie crumbs (about 24 cookies)
1/3 cup pecans, very finely chopped
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs
2 egg yolks
1 cup solid-pack pumpkin

Preparation

  1. Preheat oven to 350°F. For crust, combine cookie crumbs, pecans, sugar and butter in medium bowl; mix well. Press crumb mixture evenly on bottom of ungreased 9-inch springform pan. Bake 8 to 10 minutes, or until golden brown.
  2. Meanwhile for filling, beat cream cheese in bowl with electric mixer at medium speed until fluffy. Add brown sugar, cinnamon, ginger and nutmeg; beat until well blended. Beat in eggs and egg yolks, one at a time, beating well after each addition. Beat in pumpkin.
  3. Pour mixture into baked crust. Bake 1 hour or until edges are set but center is still moist. Turn off oven; let cheesecake stand in oven with door ajar 30 minutes. Transfer to wire rack. To prevent cracking, loosen edges of cake from rim of pan with thin metal spatula; cool completely.
  4. Cover; refrigerate at least 24 hours or up to 48 hours before serving.

Tip

To help prevent the cheesecake from cracking while baking, place a pan of water in the oven to help create moist heat.

Tip

If your springform pan doesn't fit tightly, wrap bottom of pan in foil to prevent butter from leaking out of the crust during baking.

Nutritional Information

Sodium 343 mg
Protein 8 g
Fiber 1 g
Carbohydrate 40 g
Cholesterol 171 mg
Saturated Fat 19 g
Total Fat 34 g
Calories from Fat 61 %
Calories 494

Dietary Exchange

Fat 7
Starch 2.5

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