An old-fashioned recipe for pumpkin cheesecake with ginger snap crust.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 10 hrs |
| Servings: | 8 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 1 ½ cups gingersnap cookie crumbs
- ¾ cup ground hazelnuts
- 3 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup brown sugar
- 1 ½ cups canned solid pack pumpkin
- ½ cup heavy cream
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 4 eggs
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
- Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
- With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
- Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Nutrition Facts
| Calories | 793 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 229 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 29 g |
| Sodium | 366 mg |
| Sugars | 48 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
I would not change a thing. It smells and tastes soooo good
I had a 10″ springform pan so I increased the recipe to 10 servings just to get the correct amount of ingredients for the crust. Then went back to 8 servings for the filling. It all came out great!
Excellent! Followed recipe, unfortunately it was a little undone in the center. But it was salvageable and eaten!
Second time I use this recipe! It has become a family favorite!
OMG! so good took advise on other reviews. Replaced with pecans in crust. No water bath just turned off oven after 70 minutes and let it continue in oven. then took out at the 90 minutes. Was perfect. Then I replaced the spices with just pumpkin pie spice and a dash bit more cinnamon and the flavor is so good. Topped with whipped cream and Carmel sauce just puts it over the top. Will defiantly keep this one at the front of my recipe box.
Thank you! I make this every Thanksgiving and we love it! I do use pecans instead of hazelnuts, but that is the only change I make!
AGAIN! I will never make pumpkin pie again! This recipe is off the chart!!!
I also used pecans as other have. Next time will add nutmeg and a bit more cinnamon. Also, the tip to put a cookie sheet underneath is perfect.
I’ve made it half a dozen times since I discovered this recipe, and it’s been wonderful each time. The only substitutions I made were fresh pumpkin rather than canned, and toasted shredded coconut instead of hazelnuts
I made this recipe as listed here for Thanksgiving and it was delicious, but very hard to cut the crust while chilled. (Hardened butter) So, this time I substituted 2T unsalted butter for the called for 6T and added a Pumpkin Pie Liquor to get the consistency to pack for the crust. I also used 365 (Whole Foods brand) Ginger Snaps…my fav! This alteration was an absolute hit!!!
I have been making this for 6 years straight. It is a keeper for sure. I usually use pecans in place of hazelnuts, just because it’s easier.
Love it , make it every year
Excellent recip…easy to make with just a few ingredients. Reduced my baking time by 15 to 20 mins. Just turned the oven off for last 15 mins and left the cheesecake in the oven with the door closed. Then removed it from the oven to allow to cool in pan then chilled overnight in the fridge still in the pan…. Plated the next day and used some left over cookies and fresh whipped cream to decorate! Absolutely delicious! Making this again for sure!!!
Very good as written. I did minimal modification: pecans in the crust, gluten free ginger snaps, a little more cinnamon, and baked in a water bath. I used a 10 inch springform, and it filled the pan nicely. It was nearly done at 65 minutes, so I turned the oven off and let it sit in there for about another 12 minutes. Excellent. Filling was creamy, cheesy, just the right spice, and very flavorful. Will definitely make again.
I did not alter the recipe, but I did read a number of reviews. Careful with the baking time and the potential for cracking. If you make this, odds are very high your guests will love it and be impressed.
This tasted more like pumpkin pie than cheese cake, which is what I hoped. It is much richer and creamier than a pie. I only noticed a hint of difference between the ginger snap crust and a traditional graham cracker crust. I will make it again!
Excellent pumpkin flavor and tall! Followed ingredients for cheesecake. Used a graham cracker crust. Looked too soft at 90 minutes, so baked for 2 hours, which was nice for texture, but also made a big crack on cooling. Covered that with a caramel topping of remaining 1/2 cup cream, 1/2 cup maple syrup, 1 tablespoon butter, 1 tablespoon cornstarch, boiled and constantly stirred until thickened.
It’s an annual tradition to make it every Thanksgiving! We don’t use the nuts and we usually have to add a little more of the crust to fit our pan but works great!
This was fantastic! I did make some changes to suit my family’s tastes. I used homemade gingersnaps and walnuts in the crust; I also only used about 3 tbsps of melted butter and that was plenty (any more and it would have been greasy). I also pre-baked the crust in the oven at 350 for 10 minutes; which made it set up perfectly for the cheesecake. It wasn’t soggy or too dry at all. For the filling, I drained my pumpkin on some paper towels to get rid of any excess moisture. I used 14 oz cream cheese, with 10 oz of sour cream. I added 1/4 tsp salt, zest from a whole orange, 1/4 tsp cardamom, 1/2 tsp allspice, 1/4 tsp nutmeg, 1/2 tsp cloves, and 2 tsps cinnamon. I baked it for 75 minutes at 325 in a water bath, and then shut the oven off and left the cheesecake in there for an hour. It still ended up cracking, but not very much. I allowed it to cool on the counter for another hour before putting it in the fridge. It’s a perfect cheesecake, light, but not airy; silky smooth texture; creamy subtle pumpkin taste with the spices just right; and the orange zest added a really nice bright, but not overpowering flavor. It was also pretty easy to make, so I will definitely make it again.
I have to make it every year. It’s going on like year 5…my family loves it!
I made this for thanksgiving and it was a big hit! The pumpkin flavour wasn’t as pronounced as I would’ve liked, but that may have been because of my homemade pumpkin purée (I boiled the pumpkin to make it). I ended up making a delicious pumpkin syrup to go on top and that was all it needed 🙂