Layered Pumpkin Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust
2 cups gingersnap cookie crumbs (about 32)
3/4 cup butter, melted
Filling
4 pkgs (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground nutmeg
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Directions: |
Directions:Heat oven to 300º. Grease 9-inch springform pan. Mix cookie crumbs and butter and press in springform pan in bottom and 1 inch up side of pan. Bake 8-10 minutes or until set. Cool 5 minutes.
Beat cream cheese and gradually add sugar. Beat in eggs, one at a time. Spoon 3 cups of cream cheese mixture into pan and spread evenly.
Stir pumpkin and remaining ingredients into cream cheese mixture left; Mix with wire whisk until smooth and spoon over mixture in pan.
Bake 1 hour 25 minutes to 1 hour and 30 minutes until edges are set but center still jiggles slightly. Turn off oven and open door at least four inches. Leave cheesecake in oven 30 minutes longer. Cool in pan and then refrigerate 6 hours. Store cheesecake in refrigerate. Serve with cool whip. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:40 minutes |
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