Pumpkin Cheesecake with Gingersnap-Pecan Crust
Makes 10 to 12 servings
|1-1/4||cups gingersnap cookie crumbs (about 24 cookies)|
|1/3||cup pecans, very finely chopped|
|1/4||cup (1/2 stick) butter, melted|
|3||packages (8 ounces each) cream cheese, softened|
|1||cup packed light brown sugar|
|1/2||teaspoon ground ginger|
|1/4||teaspoon ground nutmeg|
|1||cup solid-pack pumpkin|
- 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.
- 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.
- 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.
- Cover; refrigerate at least 24 hours or up to 48 hours before serving.
To help prevent the cheesecake from cracking while baking, place a pan of water in the oven to help create moist heat.
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.
|Saturated Fat||19 g|
|Total Fat||34 g|
|Calories from Fat||61 %|
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