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I tried to just have one slice of this Pumpkin Cheesecake but I miserably failed. Make sure to eat a big meal before you serve yourself a slice because if you eat this on an empty stomach you are going to end up eating the whole thing.

Here Is What You Need In Oder To Get Started…

The Crust For The Pumpkin Cheesecake

1 1/4 cups fine gingersnap cookie crumbs

1/4 cup (1/2 stick) salted butter, melted

The Filling For The Pumpkin Cheesecake

Three 8-ounce packages cream cheese, softened

1 cup granulated white sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

One 16-ounce can pure pumpkin puree (unsweetened)

4 large eggs

3/4 cup whipping cream, chilled

The Step-By-Step Directions To Follow For The Pumpkin Cheesecake

1. Prepare crust: Preheat oven to 350°F. Mix cookie crumbs and butter in a bowl and pat the crumb mixture over the bottom of a 9-inch springform pan. Bake for 10 minutes.

2. Prepare filling: Combine cream cheese, sugar, cinnamon, ginger and cloves in a mixing bowl and beat with a hand mixer at medium speed until smooth and fluffy, scraping the bowl occasionally. Add pumpkin to the cream cheese mixture and beat until smooth. Add eggs 1 at a time, beating at low speed just until blended after each addition.

3. Bake for 1 hour. Cool on a wire rack for 20 minutes. Chill, covered, for 3 hours but no longer than 48 hours.

4. Beat whipping cream in a chilled bowl until soft peaks form. Top each serving with a dollop of whipped cream. If your cheesecake cracked during baking (likely), just spread the whipped cream over the top with a sprinkle of pumpkin pie spice.

Finished!

*I find that the only way to get really fine gingersnap crumbs is to either use a food processor or a really powerful blender (like a BlendTec).

Let Us Know How Everything Turns Out & What You Thought Of This Delectable Dessert Option!

Article & Photo Source: Recipe Girl