Pumpkin Cheesecake with Gingersnap Crust

I'm a baker who loves to bake with alcohol! Occasionally, I'll attempt to cook. Currently transferring all my saved recipes to here. Follow me on Instagram! Instagram.com/baking.boozy

subheading: Gingersnap Crust:

1 ¼ cups (191 g) gingersnap cookie crumbs

¼ cup (28 g) all-purpose flour

½ teaspoon ground ginger

2 Tablespoons (28 g) brown sugar

¼ cup (57 g) unsalted butter, melted

subheading: Pumpkin Cheesecake Filling:

3 cups (680 g or three 8-ounce packages) cream cheese,, room temperature

1 ¾ cups (350 g) granulated sugar

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

pinch ground cloves, (optional)

¼ cup (28 g) all-purpose flour

1 teaspoon pure vanilla extract

1 cup (227 g) pumpkin puree

5 large eggs, room temperature

½ cup (113 g) sour cream, room temperature

Directions at ifyougiveablondeakitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer