Ginger Snap Pumpkin Cheesecake Recipe

Ginger Snap Pumpkin Cheesecake Recipe

Sometimes during the fall holidays a nice gingersnap pumpkin cheesecake really hits the spot.  I like the combination of the sweet and savor flavors of this ginger snap pumpkin cheesecake recipe.  You can decorate the top as I have with a chocolate shell or simply leave how it is.  I hope you enjoy this.

Ginger Snap Pumpkin Cheesecake Recipe
Serves 12
This ginger snap pumpkin cheesecake recipe will be a perfect step up pumpkin pie for your next holiday, halloween, christmas party. Try it out today.
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Prep Time
8 min
Cook Time
50 min
Total Time
6 hr 58 min
Prep Time
8 min
Cook Time
50 min
Total Time
6 hr 58 min
Ingredients
  1. One package of Ginger Snap Cookies
  2. 1/2 Cup of melted unsalted butter
  3. 1 cup of Pecans
  4. 4 (8 ounce) packages of cream cheese
  5. 1 cup of white sugar
  6. 1 (15 0z can) of pumpkin puree
  7. 1 tablespoon of pumpkin spice
  8. 1 1/2 tablespoons of vanilla extract
  9. 4 eggs
  10. 1 tablespoon of Clover honey
Instructions
  1. reheat oven to 350 degree F
Crust
  1. Using a blender to food processor place package of ginger snaps and blend until formed into a crumb. Take a mixing bowl and combine 1/2 cup of melted unsalted butter and gingersnaps and mix together. Place and form to a 9- inch spring form pan.
Filling
  1. In an electric mixer place cream cheese into mixer and blend until smooth. Add each egg one at a time. Add sugar, pumpkin puree, pumpkin spice, and vanilla extract. Beat another minute. Place into the oven for 50 to 60 minutes. Take out and let cool and refrigerate for 6 hours.
  2. In a nonstick pan take cup of pecans and tablespoon of honey and cook at a medium to low heat continuously stirring for 2 minutes. Sprinkle on top of pie
Notes
  1. Optional chocolate shell is simply 2 cups of chocolate chips semi sweet that are melted in a double bowler or microwave and spread across the top. Then placed in fridge to cool to hard chocolate shell.
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