Ingredients
Scale
- 2 cups gingersnap crumbs (about one 9-oz box)
- 6 tablespoons butter, melted
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 24 oz cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 1 tablespoon cornstarch
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pecans, toasted and chopped
- ½ cup dark brown sugar
- 6 tablespoons butter
- â…“ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Combine gingersnap crumbs, melted butter, brown sugar, and salt until the mixture resembles wet sand.
- Firmly press the mixture into the bottom and around the sides of a 9-inch springform pan.
- Bake the crust for 10 minutes and then allow it to cool.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure all dairy ingredients are at room temperature for better mixing.
You can toast the pecans in the oven for a few minutes for enhanced flavor before using them in the recipe.
Store leftovers in the refrigerator for up to five days.
- Prep Time: 30 minutes
- Cook Time: 130 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg