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Ingredients
- 20 gingersnap cookies
- 4 tablespoons melted butter
- four 8 oz packages of softened cream cheese
- 1 cup sugar
- 1/4 cup brown sugar
- 3 tablespoons flour
- 1 cup pumpkin puree
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1 teaspoon ginger
- 1 teaspoon cloves
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 4 eggs
Preparation
Step 1
Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans).
First make the crusts by grinding up the gingersnap cookies (this is super easy in a food processor). Stir together with the melted butter. Press into your pan(s). Bake at 350°F for 8-10 minutes.
Cream together the cream cheese, sugar and brown sugar until smooth. Stir in the flour and pumpkin puree. Stir in all the spices, vanilla extract and the salt. Now stir in the eggs, one at a time until it is all just combined. You don't need to overmix this, but watch out for any lumps. Scraping down the sides of the bowl as you can can cut back on those pesky lumps.
Pour batter over the prepared crusts. Reduce the oven temperature to 300°F and bake for 45 minutes. Allow to cool and refrigerate until chilled through (about 3 hours).