Pumpkin Gingersnap Cheesecake Recipe

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Pumpkin Gingersnap Cheesecake
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Ingredients
23
Count
Nutrition
1720
Calories
Total time
500
Minutes
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Ingredients:

Directions:

  1. Preheat an oven to 375 degrees F. Position a rack in the center of the oven. Position a second rack directly below it.
  2. FOR THE CRUST:.
  3. In a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. Stir in the melted butter. Firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. Brush the crust lightly with the egg white and chill for at least 15 minutes before filling and baking.
  4. FOR THE FILLING:.
  5. In a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. Gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. In a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. Fold the egg whites into the cream cheese mixture.
  6. Pour the filling into the prepared pan and place in the oven. Set an 8-inch-square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). Bake until the center does not tremble when the cake is gently shaken, about 1 1/2 hours.
  7. Remove from the oven and allow to cool for several minutes. Place a rack 4 to 5 inches from the heat source of a broiler. Preheat the broiler.
  8. FOR THE TOPPING:.
  9. In a small bowl, combine the walnuts, ginger, and sugar. Add the butter and mix together with a fork or clean fingers until crumbly. Sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30 to 40 seconds. Watch carefully so that the topping does not burn.
  10. Remove the cheesecake from the broiler and let cool to room temperature. Cover and chill for at least 6 hours or as long as overnight. When it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. Set the cheesecake on a serving plate without removing the pan bottom.
  11. Note: To toast walnuts, spread shelled nuts in a shallow pan. Toast in an oven preheated to 350 degrees F, stirring occasionally, until lightly browned, 8 to 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1719.79 Kcal (7200 kJ)
Calories from fat 976.02 Kcal
% Daily Value*
Total Fat 108.45g 167%
Cholesterol 500.9mg 167%
Sodium 852.86mg 36%
Potassium 754.17mg 16%
Total Carbs 163.45g 54%
Sugars 127.55g 510%
Dietary Fiber 3.52g 14%
Protein 31.23g 62%
Vitamin C 2.3mg 4%
Vitamin A 0.3mg 9%
Iron 3.8mg 21%
Calcium 394.3mg 39%
Amount Per 100 g
Calories 278.58 Kcal (1166 kJ)
Calories from fat 158.1 Kcal
% Daily Value*
Total Fat 17.57g 167%
Cholesterol 81.14mg 167%
Sodium 138.15mg 36%
Potassium 122.17mg 16%
Total Carbs 26.48g 54%
Sugars 20.66g 510%
Dietary Fiber 0.57g 14%
Protein 5.06g 62%
Vitamin C 0.4mg 4%
Iron 0.6mg 21%
Calcium 63.9mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.7
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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