Author: Canadian Living

A holiday winner even with those who (gasp!) don't like pumpkin pie! Serve at room temperature with some fresh whipped cream.

  • Portion size 16 servings
  • Credits : L Silver

Ingredients

  • 2 cups crushed gingersnap cookies
  • 1/4 cup finely chopped toasted pecan
  • 1/4 cup butter melted
  • 3 pkg cream cheese softened
  • 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/4 cup canned pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 pinch ground cloves
  • 1/4 teaspoon ground allspice

Method

Heat oven to 350°F. Mix cookie crumbs, nuts and butter; press the mixture onto the bottom of a 9-inch springform pan. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Stir pumpkin and spices into the batter. Be careful not to overbeat the batter - too much air incorporated into the cream cheese and eggs will cause the cheesecake to crack during baking. Spoon the batter over the crust. Bake 45 minutes or until centre is almost set. Cool completely.
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Food

Pumpkin Pie Cheesecake

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