Pumpkin and Gingersnap Cheesecake
Pumpkin Cheesecake is one of the season’s greatest treats – listen to your sweet tooth and try this recipe from McKelvie’s Restaurant & Grill. Not much of a baker?
Ingredients
| 1 1/4 cups | ground ginger snaps |
| 1/3 cup | melted butter |
| 2 pkg | cream cheese |
| 1/2 cup | sugar |
| 1 tsp | vanilla |
| 2 | eggs |
| 1/2 cup | cooked pumpkin puree (try our recipe for puree) |
| 1/2 tsp | cinnamon |
| 1/8 tsp | ground cloves |
| 1/8 tsp | nutmeg |
Directions
- Mix ground gingersnaps and butter together. Press into a 9 inch spring form pan, against the side and bottom.
- Beat together cream cheese, sugar and vanilla until well blended. Mix in eggs, pumpkin, cinnamon cloves and nutmeg until smooth.
- Pour into spring form pan and bake at 350 for 40 minutes or until center is almost set.
- Cool and refrigerate.
- Serve with whipped cream and your favorite caramel sauce.
Recipe provided by: McKelvie’s
*Originally published in October 2014