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Ingredients
- 1 1/4 c. ginger snaps (crumbled)
- 1/4 c. butter
- 3 (8 ounce.) pkg. cream cheese
- 1 c. sugar
- 1 teaspoon grnd cinnamon
- 1 teaspoon grnd ginger
- 1/2 teaspoon grnd cloves
- 1 can (16 ounce.) pumpkin
- 4 Large eggs
Directions
- Heat oven to 350 degrees. Mix cookie crumbs and butter. Press proportionately on bottom of ungreased springform pan 9 x 13 inch. Bake 10 min. Reduce oven temperature to 300 degrees.
- Beat cream cheese, 1 c. sugar, cinnamon, ginger and cloves in 4 qt bowl on medium speed till smooth and fluffy. Add in pumpkin. Pour over crumb mix. Bake till center is hard about 1 1/4 hrs. Cover and chill at least 3 hrs but no longer than 48 hrs.
- Cook and stir 2 Tbsp. sugar and 12 walnuts over medium heat till sugar is melted and nuts coated. Immediately spread on aluminum foil. Cold. Break nuts apart and store for 3 days. Can be used for topping with whipped cream for this cheesecake.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1302g | |
| Calories 3848 | |
| Calories from Fat 2633 | 68% |
| Total Fat 299.11g | 374% |
| Saturated Fat 166.7g | 667% |
| Trans Fat 0.0g | |
| Cholesterol 1704mg | 568% |
| Sodium 2792mg | 116% |
| Potassium 1820mg | 52% |
| Total Carbs 243.77g | 65% |
| Dietary Fiber 2.8g | 9% |
| Sugars 225.56g | 150% |
| Protein 67.58g | 108% |
