Pumpkin Cheesecake
Calories:
Ingredients
For The Crust
- 1 cup crushed shortbread cookies
- 1 cup crushed gingersnaps
- ⅔ stick butter, melted
For The Pumpkin Cheesecake
- 2 8 oz cream cheese, room temperature
- 1 cup sugar
- 15 oz can pumpkin puree
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 3 eggs
Instructions
- Preheat oven to 325° spray an 8" springform pan with non stick spray then line with parchment paper on the bottom and around the sides.
For The Crust
- Mix crushed cookies and melted butter together and press into prepared springform pan. Set aside.
For The Pumpkin Cheesecake
- In a medium bowl using an electric mixer, beat cream cheese, sugar, pumpkin, nutmeg, cinnamon, vanilla, and eggs until combined.
- Pour into prepared pan, and bake at 325° for 1 hour or until top of cheesecake is set.
- Once cooked, remove from oven, sprinkle some crushed gingersnaps around the edge of your cheesecake, and cool overnight in the refrigerator.