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Pumpkin Pie Cheesecake with Gingersnap Crust

Natalie
  • 185 minutes
  • Serves 12

INGREDIENTS

1 15 ounce can

Solid-pack pumpkin puree

5

Eggs

1/2 cup

Brown sugar

1 tsp

Cinnamon

19 tbsp

Granulated sugar

1 tbsp

Powdered sugar

1 tsp

Pumpkin pie spice

1 pinch

Salt

1/4 tsp

Salt

1 1/4 tbsp

Vanilla

1 cup

Gingersnap crumbs

1 cup

Graham cracker crumbs

5 tbsp

Butter

1 1/2 lb

Cream cheese, plain

3/4 cup

Double creme