Pumpkin Pie Cheesecake

By chelseap09

What do you get when you combine cheesecake and pumpkin pie? A slice of heaven!

Ingredients

• 2 cups gingersnap cookie crumbs
• 1/3 cup sugar
• 1/4 teaspoon ground ginger
• 6 tablespoons butter, melted
• 3 (8 ounce) packages cream cheese, room temperature
• 3 eggs, slightly beaten
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Details

Servings 8
Preparation time 20mins
Cooking time 80mins
Adapted from closetcooking.com

Preparation

Step 1

Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9-inch spring form pan.

Bake the crust in a preheated 350˚F oven for 5 minutes and set aside.

Cream the cream cheese.

Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.

Pour the mixture into the spring form pans.

Bake in a preheated 350˚F oven until it is set, about 60-70 minutes. Let it cool completely.

Chill the cheesecake in the fridge overnight.