Spiced Pumpkin Cheesecake with a Gingersnap Crust

Spiced Pumpkin Cheesecake with a Gingersnap Crust
Photo by Scott Phillips


  • ¼ tsp. ground allspice
  • 2 lb. (four 8-oz. packages) cream cheese, at room temperature
  • ¼ tsp. freshly grated nutmeg
  • About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
  • 4 large eggs
  • 2 large egg yolks
  • 2-½ oz. (5 Tbs.) unsalted butter, melted and cooled
  • + 7 more ingredients
    • ¼ tsp. table salt
    • ½ tsp. ground ginger
    • 1 Tbs. pure vanilla extract
    • 1 1/3 cups packed light brown sugar
    • One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)
    • 1 tsp. ground cinnamon
    • ¼ cup packed light brown sugar

Position a rack in the middle of the oven and heat the oven to 350°F. Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until ...

View full recipe at Fine Cooking


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