Pumpkin Gingersnap Cheesecake

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    Pumpkin Gingersnap Cheesecake

    Pumpkin Gingersnap Cheesecake

    (304)
    10hours


    283 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (304)

    Reviews in English (304)

    by
    201

    This cheesecake has been our dessert for the past three Thanksgiving dinners! Like others, I also use ground pecans in place of the hazelnuts, but I also find that a spicy gingersnap makes for a better crust. (Try Christie's Midget Snaps) This also makes great idividual cheesecakes....just place a ginger snap in the bottom of a muffin tin lined with a paper liner and pour on the filling!  -  14 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    185

    This was amazing. Thanks Shelley! Here are some changes I made that you may want to try out readers.... *I used pecans instead of hazelnuts (because I wanted them to compliment the praline garnish I used. *I baked the cheesecake in a water bath to avoid cracking. *I made my praline with pecans. After the sugar/water mixture came to a med./ dark caramel color when boiling, I then spread the pecans on a buttered surface until they hardened. Spread so they don't touch. Set aside enough cute shiny whole pecans for a garnish for each piece. Chop up the rest for your praline garnish. * I made fresh whipped cream with vanilla bean, vanilla & sugar. * Presentation: take your slice of pumpkin cheesecake, put a large dollop of the vanilla bean whipped cream (letting is slide down each side of the cheesecake slice). Sprinkle 1-2 TB of the pecan praline on top of the whipped cream and sides of serving plate. Finally on top of the dollop add one shiny whole praline coated pecan. Enjoy! -Wendy Copeland  -  05 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    117

    Well, not really sure how to rate this. Overall it was pretty tasty, but I wish the baking directions were a bit more detailed. For one, the crust hieght listed before baking should be about an inch shorter. The crust rises so high that when you cool the cake, the walls stay high and the middle sinks creating a crator like shape (not attractive). Secondly you should probably take the cake out about a half hour sooner than listed. When you leave it out to cool it continues to cook. Mine came out a bit over cooked. Good luck!  -  14 Nov 2006  (Review from Allrecipes USA and Canada)

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