Pumpkin Pie Cheesecake with Gingersnap Crust
"This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! Perfect for special occasions and holidays!..."
INGREDIENTS
•
1 c. graham cracker crumbs
•
1 c. gingersnap crumbs
•
3 tbsp. granulated sugar
•
Pinch salt
•
5 tbsp. butter, melted
•
Filling:
•
1½ lbs. or (3) 8 oz. blocks plain cream cheese, room temperature
•
1 (15 oz) can solid-pack pumpkin puree
•
¼ tsp. salt
•
1 tsp. cinnamon
•
1 tsp. pumpkin pie spice
•
1 tbsp. vanilla extract
•
1 c. granulated sugar
•
½ c. brown sugar
•
5 eggs, room temperature
•
¼ c. heavy whipping cream, room temperature
•
Homemade whipped cream:
•
½ c. heavy whipping cream
•
½ tsp. vanilla extract
•
1 tbsp. powdered sugar
ADVERTISEMENT