Bohanan's Pumpkin Cheesecake and Ginger Snap Crust
Made with actual ginger snap cookies for the crust, this seasonal pumpkin cheesecake is creamy, crumbly and all around delish!
Ingredients
- Pumpkin Cheesecake:
- 20 oz. cream cheese
- 10 oz. pumpkin
- 4 eggs
- 1/4 cup sour cream
- 1/2 tsp Cinnamon
- 1 1/2 cup sugar
- 1 tsp vanilla
Ginger Snap Crust:
- 2 cups ginger snap cookies
- 1/2 cup Almonds
- 2 tbsp. sugar
- 3 tbsp. melted butter
Instructions
- For the Pumpkin Cheesecake: Whip cream cheese with sugar add eggs and the remaining ingredients.
For Ginger Snap Crust:
- Combine all ingredients and toast for 6 minutes in the oven. After its cooled pour the batter in the cake pan and bake for 1 hour and 30 min and let it set over night.
Tried this recipe?Let us know how it was!