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?
|1 1/4 cups||ground ginger snaps|
|1/3 cup||melted butter|
|2 pkg||cream cheese|
|1/2 cup||cooked pumpkin puree (try our recipe for puree)|
|1/8 tsp||ground cloves|
- 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