Photo: Toa Heftiba
Pumpkin Cheesecake in a Gingersnap Crust
13 ingredients
30 min + 1 hr 30 min
1 - 9 inch springform pan
openrecipes
"Pumpkin cheesecake with ginger snap crust - an old classic recipe."
Estimated Nutrition (whole recipe, rough)
454
Calories
9g
Protein
32g
Fat
33g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Hazelnut | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 3/4 cup ground hazelnuts
- 3 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup brown sugar
- 1 1/2 cups canned solid pack pumpkin
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- 1 tablespoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 4 eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes