
Pumpkin Cheesecake with Brown Butter Gingersnap Crust
Ingredients (19)
- For the crust:
- 6 tablespoons Land O Lakes® Unsalted Butter
- 2 cups ground gingersnap cookies
- 2 tablespoons granulated sugar
- For the pumpkin cheesecake:
- 4 8 oz packages cream cheese, at room temperature
- 5 large eggs
- 1 1/2 cups granulated sugar
- 1 15 oz can pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Two Peas & Their Pod