Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories730.8 kcal (37%)
Total Fat48.2 g (69%)
Carbs71.4 g (27%)
Sugars51.7 g (57%)
Protein6.7 g (13%)
Sodium341 mg (17%)
Fiber2.7 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
crust
2 cupsgingersnap cookies
very finely crushed
1 cupgraham crackers
very finely crushed
2 Tbspbrown sugar
1 tspcinnamon
10 Tbspbutter
melted
filling
Instructions
Step 1
for the crust, mix the gingersnap crumbs, graham cracker crumbs, sugar, and cinnamon in a large bowl. add in the melted butter and stir until the mixture resembles wet sand.
Step 2
use the back of a measuring cup to press the crumbs into the bottom and up the sides of an 8-inch springform pan, making sure it is as pressed and compact as possible. place in the freezer while you prepare the filling.
Step 3
for the filling, begin by whipping the heavy cream in a large bowl until stiff peaks form.
Step 4
in a separate bowl, mix the cream cheese, sugar, pumpkin puree, and spices using a hand mixer or stand mixer. mix on medium speed for a few minutes until light and fluffy, making sure to scrape the bottom of the bowl as you go.
Step 5
gently fold the whipped cream into the cream cheese mixture using a spatula.
Step 6
take the crust out of the freezer. add in the filling and smooth it out using a spatula.
Step 7
refrigerate uncovered for at least 12 hours or ideally overnight.
Step 8
once the cheesecake has set, run a knife along the edge of the cheesecake and remove the side of the springform pan. top with whipped cream and cinnamon, then slice and serve!
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