8 hrs 20 mins
Rich and creamy! Perfect for the Holidays! From cooking.com website (Times are approximate. Cooking time includes cooling time.)
My Private Note
Units: US | Metric
For the Crust
- 1/2 cup graham cracker crumbs
- 3/4 cup gingersnap crumbs
- 2 1/2 tablespoons granulated sugar
- 1 teaspoon ground ginger
- 1/4 cup unsalted butter, melted
- 1 egg white, well beaten
For the Filling
- 2 cups cream cheese
- 1 cup sour cream
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1 cup canned unsweetened pumpkin puree
- 1 tablespoon canned unsweetened pumpkin puree
- 2 teaspoons vanilla extract
- 3 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
For the Topping
- 1Preheat an oven to 375 degrees F. Position a rack in the center of the oven. Position a second rack directly below it.
- 2FOR THE CRUST:.
- 3In a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. Stir in the melted butter. Firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. Brush the crust lightly with the egg white and chill for at least 15 minutes before filling and baking.
- 4FOR THE FILLING:.
- 5In a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. Gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. In a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. Fold the egg whites into the cream cheese mixture.
- 6Pour the filling into the prepared pan and place in the oven. Set an 8-inch-square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). Bake until the center does not tremble when the cake is gently shaken, about 1 1/2 hours.
- 7Remove from the oven and allow to cool for several minutes. Place a rack 4 to 5 inches from the heat source of a broiler. Preheat the broiler.
- 8FOR THE TOPPING:.
- 9in a small bowl, combine the walnuts, ginger, and sugar. Add the butter and mix together with a fork or clean fingers until crumbly. Sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30 to 40 seconds. Watch carefully so that the topping does not burn.
- 10Remove the cheesecake from the broiler and let cool to room temperature. Cover and chill for at least 6 hours or as long as overnight. When it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. Set the cheesecake on a serving plate without removing the pan bottom.
- 11Note: To toast walnuts, spread shelled nuts in a shallow pan. Toast in an oven preheated to 350 degrees F, stirring occasionally, until lightly browned, 8 to 10 minutes.
Browse Our Top Cheesecake Recipes
You Might Also Like...View All Cheesecake Recipes
Nutritional Facts for Pumpkin Gingersnap Cheesecake
Serving Size: 1 (181 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 589.3
- Calories from Fat 329
- Total Fat 36.5 g
- Saturated Fat 18.8 g
- Cholesterol 162.5 mg
- Sodium 329.9 mg
- Total Carbohydrate 58.0 g
- Dietary Fiber 1.2 g
- Sugars 39.8 g
- Protein 9.8 g