Pumpkin Gingersnap Cheesecake

Pumpkin Gingersnap Cheesecake


283 people made this

This cheesecake should be refrigerated overnight after baking for best results. The gingersnap crust makes it really unique.


Serves: 8 

  • 1 1/2 cups (135g) gingersnap biscuit crumbs
  • 3/4 cup (100g) ground hazelnuts
  • 3 tablespoons brown sugar
  • 85g unsalted butter, melted
  • 680g cream cheese, softened
  • 1 cup (220g) brown sugar
  • 1 1/2 cups pumpkin puree
  • 1/2 cup (125ml) thickened cream
  • 1/3 cup (85ml) maple syrup
  • 1 tablespoon vanilla essence
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4 eggs

Preparation:30min  ›  Cook:1hour30min  ›  Extra time:8hours chilling  ›  Ready in:10hours 

  1. Preheat oven to 170 degrees C. Grease and flour a 23cm springform pan.
  2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and 5cms up the sides of the pan to form the crust.
  3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until centre of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

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