Photo: Toa Heftiba
Pumpkin Cheesecake with Gingersnap Pecan Crust
13 ingredients
1 hr 30 min + 1 hr
8
openrecipes
A perfect combination of ginger cookies, pecans and pumpkin, in cheesecake form, with a whipped cream topping. If you decide to make this, make sure your first bite includes each component, especially the whipped cream! Please!
Estimated Nutrition (whole recipe, rough)
368
Calories
8g
Protein
29g
Fat
18g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
| Topping | 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
- 1-½ cup FOR THE CRUST:
- ½ cups Gingersnap Cookie Crumbs
- 1 stick Pecan, Processed To Crumbs
- 450 grams Unsalted Butter, melted
- 1 cup FOR THE FILLING:
- 3 whole Cream Cheese, Room Temperature
- 1-¾ cup Brown Sugar
- 1 Tablespoon Eggs, Room Temperature
- 1 teaspoon Canned Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1-½ cup Ground Cinnamon
- 2 Tablespoons Ground Ginger
- 10 pieces FOR THE TOPPING:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes