PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST RECIPE | ALLRECIPES
Pumpkin cheesecake with ginger snap crust - an old classic recipe.
Provided by Shelley
Categories Fruits and Vegetables Vegetables Squash
Total Time 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 1 - 9 inch springform pan
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
- Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
- With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
- Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Nutrition Facts : Calories 793 calories, CarbohydrateContent 62 g, CholesterolContent 228.7 mg, FatContent 56.7 g, FiberContent 3.6 g, ProteinContent 13.3 g, SaturatedFatContent 29.4 g, SodiumContent 366 mg, SugarContent 48.2 g
VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST ...
It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!
Provided by SarahRosenkrantz
Categories Fruits and Vegetables Vegetables Squash
Total Time 7 hours 40 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 9-inch cheesecake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
- Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
- Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.
Nutrition Facts : Calories 451.2 calories, CarbohydrateContent 47.2 g, FatContent 27.5 g, FiberContent 3.8 g, ProteinContent 6.5 g, SaturatedFatContent 5.6 g, SodiumContent 520.6 mg, SugarContent 27.7 g
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