Pumpkin Gingersnap Cheesecake

2 c gingersnaps
1 c Pecans
1 cube butter

Grind up gingersnaps and pecans in food processor. Add room temperature butter and mix well. Press into bottom of crust


2 8 Ounce Packages of cream cheese
1 15 ounce can of pumpkin
1 14 ounce can of sweetened condensed milk
3 eggs
1/4 teaspoon ground ginger
1/4 c brown sugar

Cream Room temperature cream cheese and pumpkin in mixer
Add rest of ingredients in mixer and mix well.

Pour over pie crust and bake at 350 for 35 minutes until center is firm.

This Recipe can also be used in cupcakes, Use same crust or if your in a hurry just put 1 gingersnap at bottom and pour filling over top.
Using cupcake size. Bake for 18 Minutes.

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