Pumpkin Ginger-Snap Cheesecake Recipe

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You’ll be the most popular one at Friendsgiving with this ridiculously delicious pumpkin cheesecake

You’ll be the most popular one at Friendsgiving with this ridiculously delicious pumpkin cheesecake

 

My life can be divided into two categories: BDLPC and ADLPC (Before double layer pumpkin cheesecake and after double layer pumpkin cheesecake). This recipe has 5 stars on TWO THOUSAND reviews, people! It’s THAT good! My friend, Alex, made this for us when she came over for dinner (very classy move if I might add) and we GOBBLED it up! She also made it with a ginger snap crust. This is the ultimate Friendsgiving dish! One year, we did our Friendsgiving with “Business on the top and party on the bottom.” We all wore nice sweaters (men wore ties) and sweatpants. If you need the perfect dessert for the holidays, look no further for this crowd-pleaser!

Image from Art and The Kitchen

Image from Art and The Kitchen


Ginger Snap Crust Ingredients:

  • 1/4 cup brown sugar

  • 2 cups gingersnap cookies or 40 cookies

  • 6 tbsp melted butter


GINGER SNAP CRUST INSTRUCTIONS:

  1. Preheat oven to 350º

  2. Using a food processor, grind cookies into fine crumbs.

  3. Add brown sugar and combine well.

  4. Add melted butter, combine together.

  5. Press firmly into sides and bottom of 9 inch pie plate.

  6. Bake 350º for 5-8 minutes.

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CHEESECAKE INGREDIENTS:

  • 1/2 cup white sugar

  • 2 (8 ounce) packages cream cheese, softened

  • 1/2 teaspoon vanilla extract

  • 2 eggs

  • 1/2 cup pumpkin puree

  • 1/2 teaspoon ground cinnamon

  • 1 pinch ground cloves

  • 1 pinch ground nutmeg

  • Fresh Whipped Cream


CHEESECAKE INSTRUCTIONS:

  • Preheat oven to 325 degrees F (165 degrees C).

  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Get ready to make a whole lot of new best friends (if you plan on sharing).



HouseTraci Clarkpumpkin cheesecake, pumpkin double layer cheesecake, thanksgiving, friendsgivingComment