Pumpkin Cheesecake with Gingersnap Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich pumpkin cheesecake with a buttery gingersnap crust and creamy spiced filling, crowned with caramel sauce. This elegant dessert rivals traditional pumpkin pie for Thanksgiving.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 24 gingersnaps
- 1 Tablespoon granulated sugar (, more to taste)
- 4 Tablespoons butter (, melted)
- 16 ounces cream cheese
- 1 1/2 cups light brown sugar (, packed )
- 2 cups pumpkin puree
- 1/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 cup whipped cream (, more if needed)
- caramel sauce (, optional)
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 356mg
- Total sugar
- 42g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 109mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.