Pumpkin Cheesecake Recipe

Submitted By: Luke from Winnetka.

Pumpkin Cheesecake Notes

Invented as an experiment, we had a bunch of ingredients and went for a certain texture.

  • 1 1/2 cups gingersnap crumbs
  • 1 cup graham cracker crumbs
  • 1 1/2 tablespoons butter
  • 1 teaspoon lemon juice
  • 1/2 - 1 teaspoon ginger powder (depending on how strong it is)
  • 24 ounces cream cheese
  • 2 - 4 eggs, depending on the texture you like
  • 10 ounces pumpkin puree, canned works fine
  • 4 tablespoons pumpkin pie spice
  • 1 cup sugar
Serves / Yields

8 - 12

Preparation Instructions

Mix ginger snap crumbs, grahm cracker crumbs, powdered ginger in bowl. Add lemon juice and butter, and mix thorougly. Press into a 10-inch springform pan. Set aside. Beat cream cheese and 2 eggs together and add pumpkin, pumpkin spice and sugar. Add remaining eggs if desired, beat 3-4 minutes. Pour into pan and bake at 350 degrees for an hour, give or take 10 minutes, until browned on top and not liquidy in center.

Quick Shopping List

China "Number One" Ginger, Whole Root Or Powder
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 1.75 oz.
Pumpkin Pie Spice
In a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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