Pumpkin Cheesecake

A creamy pumpkin cheesecake sits on a gingersnap cookie crust, creating the perfect combo of fall flavors.

Pumpkin Everything If the recipe starts with the word ‘Pumpkin’ you just know it’s going to be delicious.

Why You'll Love This Recipe:

PUMPKIN CHEESECAKE FILLING Cream Cheese Brown Sugar Granulated Sugar Eggs Pumpkin Puree Sour Cream Vanilla Extract Lemon Juice Cinnamon Ginger Nutmeg Cloves



GINGERSNAP CRUST Preheat oven to 350 degrees F. Line the bottom of a springform pan with parchment paper, then generously spray with non-stick cooking spray.

Prepare a water bath by filling a roasting pan with 1 ½ inches of water. Place the roasting pan into the oven while it is preheating and you are preparing the cheesecake.

Prepare the crust by placing gingersnaps and melted butter into the food processor. Combine until they reach a sandy texture.

Gently press this mixture to cover the bottom of the springform pan, and slightly up the sides. Place this into the oven to bake for 10 minutes, while you are preparing the filling.

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