Nathan's Pumpkin Cheesecake
When you just can't decide which one you're craving.
Yield
12 servingsPrep
15 minCook
1½ hrsReady
5½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
ginger snap cookies
finely crushed |
* |
| ⅓ | cup |
butter
melted |
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 32 | ounces |
cream cheese
softened |
|
| 15 | ounces |
canned pumpkin purée
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
ginger snap cookies
finely crushed |
* |
| 79 | ml |
butter
melted |
|
| 237 | ml |
sugar
|
|
| 15 | ml |
pumpkin pie spice
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 924.8 | ml/g |
cream cheese
softened |
|
| 433.5 | ml/g |
canned pumpkin purée
|
|
Directions
Pre-heat oven to 350℉ (180℃).
Combine cookie crumbs and butter then press onto bottom and up the side of a 9-inch spring form pan.
Beat cream cheese and sugar in large bowl with mixer until well blended.
Add pumpkin, spice and vanilla, mix well.
Add the eggs one at a time mixing on low speed after each one just until blended.
Pour into crust and bake approximately 1½ hours or until center is almost set.
Loosen cake from side of pan and let cool before removing completely.
Refrigerate about 3 or 4 hours until chilled.
Serve to your adoring fans.
