Pumpkin and Gingersnap Cheesecake

Photo of: McKelvies_ Pumpkin Ginger 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?


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


  1. Mix ground gingersnaps and butter together. Press into a 9 inch spring form pan, against the side and bottom.
  2. Beat together cream cheese, sugar and vanilla until well blended. Mix in eggs, pumpkin, cinnamon cloves and nutmeg until smooth.
  3. Pour into spring form pan and bake at 350 for 40 minutes or until center is almost set.
  4. Cool and refrigerate.
  5. Serve with whipped cream and your favorite caramel sauce.

Recipe provided by: McKelvie’s
*Originally published in October 2014

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