Pumpkin Cheesecake

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Shared By: Shawn Show Adapted from Philadelphia Cream Cheese Pumpkin Cheesecake.

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 cups finely crushed GF Ginger snaps
  • 1/4 cup butter, melted
  • 4  8 oz packages of cream cheese, softened
  • 1 cup sugar
  • 1  15 oz can of pumpkin (not pumpkin pie filling)
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 4 eggs


  • Heat oven to 325°.
  • Place ginger snap crumbs and melted butter in a medium bowl, mix well.
  • Press onto bottom of 13 x 9 in pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended.
  • Add pumpkin, spice, and vanilla; mix well.
  • Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour over crust.
  • Bake 45 minutes or until center is almost set.
  • Cool completely.
  • Refrigerate 4 hours. Serve with whipped cream.



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