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Pumpkin Cheesecake with a gingersnap crust Recipe

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This recipe for Pumpkin Cheesecake with a gingersnap crust is from Family Cookbook Project # 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup pecans
2T sugar
1 cup of gingersnap crumbs (about 20 cookies)
5T melted butter
1Lb. cream cheese, room temperature
1 cup pumpkin
3 eggs room temperature
1 tsp. ground cinnamon
1 pinch of ground cloves
1 pinch of ground ginger
Pecan halves, for garnish
Directions:
Directions:
Preheat oven to 325 degrees. Place the 1/2 cup of pecans and sugar in a food processor and process until finely chopped, then pour into a large bowl. Using the food processor process the gingersnap cookies, add the one cup of cookie crumbs to the large bowl. Pour in the melted butter, stir well. Put mixture into a 10 inch pie pan and press evenly against the bottom and sides to form a crust. bake for 10 minutes then remove from oven and allow to cool.

In a large bowl, beat the cream cheese and brown sugar until soft and well blended. Stir in the sour cream and pumpkin. Gradually beat in the eggs, then add the cinnamon, cloves and ginger. Pour mixture into the pie pan, put pie dish on a baking sheet in the middle of the oven. Bake for 45 minutes or until the filling is set. Remove the pie arrange the pecan halves on top of the pie, and let cool.

 

 

 

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