Pumpkin Cheesecake In A Gingersnap Crust

Name: Pumpkin Cheesecake In A Gingersnap Crust
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps brown sugar; 355 milliliters gingersnap cookie crumbs; 680 grams packages cream cheese, softened; 4 eggs; 1 teaspoons ground allspice; 1 teaspoons ground cinnamon; 177 milliliters ground hazelnuts; 118 milliliters heavy cream; 79 milliliters maple syrup; 355 milliliters canned solid pack pumpkin; 6 Tbsps unsalted butter, melted; 1 Tbsp vanilla extract

Pumpkin Cheesecake In A Gingersnap Crust requires approximately 10 hours from start to finish. This recipe serves 8. One portion of this dish contains around 11g of protein, 56g of fat, and a total of 684 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of solid pack pumpkin, ground allspice, ground hazelnuts, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Pumpkin Cheesecake With Gingersnap Crust, Pumpkin Cheesecake With Gingersnap Crust, and Pumpkin Cheesecake with Gingersnap Crust.