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Pumpkin Cheesecake in a Gingersnap Crust

Pumpkin Cheesecake in a Gingersnap Crust Recipe

  • 1 1/2 cups gingersnap cookie crumbs
  • 3/4 cup ground hazelnuts
  • 3 tablespoons brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup brown sugar
  • 1 1/2 cups canned solid pack pumpkin
  • 1/2 cup heavy cream
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 4 eggs
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 793
Total Fat 56.7g
Saturated Fat 29.4g
Cholesterol 241mg
Sodium 366mg
Total Carbohydrate 62g
Dietary Fiber 3.6g
Sugars 48.2g
Protein 13.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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