Pumpkin Gingersnap Cheesecake
Recipe - ShopRite Corporate
Pumpkin Gingersnap Cheesecake
Prep Time20 Minutes
Servings12
0Ingredients
2 packages (16 ounces) cream cheese, softened
3/4 cup firmly packed light brown sugar
3 eggs
1 can (15 ounces) pumpkin
1 tablespoon flour
2 teaspoons McCormick All Natural Pure Vanilla Extract
1 teaspoon McCormick Gourmet Organic Ground Saigon Cinnamon
1/2 teaspoon McCormick Gourmet Organic Ground Ginger
1/4 teaspoon McCormick Gourmet Organic Ground Cloves
1/4 teaspoon McCormick Gourmet Organic Ground Nutmeg
2 cups gingersnap cookie crumbs, about 40 cookies
6 tablespoons butter, melted
2 tablespoons granulated sugar
Directions
- Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
- For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust.
- Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
- Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.
TIPS AND TRICKS Serving Suggestion : Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form. Refrigerate until ready to serve.
Nutritional Information
Nutrition Information Per Serving: Calories 327, Total Fat 19g, Cholesterol 100mg, Carbohydrates 33g, Sodium 272mg, Protein 6g
20 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Directions
- Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
- For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust.
- Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
- Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.
TIPS AND TRICKS Serving Suggestion : Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form. Refrigerate until ready to serve.
