Pumpkin Cheesecake With Gingersnap Crust
Pumpkin Cheesecake With Gingersnap Crust
This recipe serves 24. One serving contains 202 calories, 3g of protein, and 13g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours and 9 minutes. Head to the store and pick up ground cinnamon, ground cloves, pumpkin puree, and a few other things to make it today.
Ingredients
454grams
cream cheese, softened2larges
eggs946milliliters
finely crushed gingersnap cookies1pinch
Pinch of ground allspice1teaspoons
ground cinnamon1pinch
Pinch of ground cloves118milliliters
packed light brown sugar1pinch
Pinch of grated nutmeg177milliliters
fresh cooked/pureed or canned pumpkin puree0teaspoons
salt1stick![unsalted butter, melted]()
unsalted butter, melted
cream cheese, softened2largeseggs946millilitersfinely crushed gingersnap cookies1pinchPinch of ground allspice1teaspoonsground cinnamon1pinchPinch of ground cloves118milliliterspacked light brown sugar1pinchPinch of grated nutmeg177millilitersfresh cooked/pureed or canned pumpkin puree0teaspoonssalt1stick
unsalted butter, meltedDifficultyExpert
Ready In2 hrs, 9 m.
Servings24
Health Score1
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