Ingredients

The following ingredients have 12 Servings
  • 40 gingersnap cookies
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons butter (melted and cooled mostly)
  • 16 ounces cream cheese (softened)
  • ½ cup pumpkin puree ((not pumpkin pie filling))
  • 1 egg (at room temperature)
  • ⅓ cup sugar
  • 1 ½ teaspoons pumpkin spice spice
  • 2 teaspoons vanilla
  • whipped cream
  • chopped pecans
  • pumpkin pie spice or cinnamon

Instruction

  • Preheat oven to 350. Line an 8x8 inch baking pan with foil and lightly grease.
  • In a food processor combine the gingersnap cookies, sugar, and cinnamon and pulse until fine crumbs form. Add melted butter and pulse again until mixture is completely moistened.
  • Press gingersnap mixture into the bottom of your prepared baking pan. Bake for 10 minutes.
  • While crust is baking, prepare the cheesecake layer.
  • Mix together egg and sugar until light and foamy. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Pour over baked crust.
  • Return pan to oven for 25-30 minutes until cheesecake layer is set. Allow to cool on a cooling rack for 10-25 minutes, then transfer to fridge to chill completely. Cut into squares and top with whipping cream, chopped nuts, and sprinkled cinnamon or pumpkin pie spice and serve.