When Jesse told me about growing up having pumpkin cheesecake at Thanksgiving, I thought it was weird. Like...pumpkin pie cheesecake? He decided to show me what I was missing and actually baked a pumpkin cheesecake. Who knew he could bake?
Preheat your oven to 350 degrees fahrenheit.
- 1/4 cup butter
- 1 1/4 cup ginger snap cookies, crushed into crumbs
- 2 - 8oz. packages of cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 - 14oz. can of real pumpkin
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. salt
Chill and garnish with whipping cream (real is the best). If desired, sprinkle a bit of pumpkin pie spice or nutmeg on top of the whipped cream.
This is day 12 of our Getting Cozy series.
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