• Cooking Time:
  • Servings:
  • Preparation Time:


OK...this is the cheesecake my brother in law says John's is better than...


  • Crust
  • 1 3/4 cups ground ginger snap cookies
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter
  • Filling:
  • 2 lbs softened (room temperature) cream cheese
  • 2 TB vanilla extract
  • 1 TB lemon juice
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground clove
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 15 oz can pure pumpkin (unsweetened, unseasoned)


  • Crust:
  • Preheat oven to 350°
  • Mix ginger snap cookie crumbs and sugar together. Add the butter and mix well.
  • Place the entire crumb mix into the bottom of a greased 10" snap ring (spring form) pan.
  • Spread crumbs evenly over the bottom of the pan, pressing with the backs of your fingers to pack the crust.
  • Bake in a preheated 350° oven for approximately 15 minutes or until the edges begin to brown well
  • Filling:
  • Preheat oven to 250°.
  • Place the cream cheese (it is very important that the cream cheese is at room temperature), vanilla, lemon juice, cinnamon, allspice, clove, nutmeg and sugar into a large bowl and mix well until the cream cheese is smooth.
  • Add the pumpkin and mix well.
  • (If the pumpkin doesn't mix all the way, do not worry, it will make a kind of marbley look that's pretty cool but it will bake the same)
  • Add the eggs and beat until the eggs are incorporated and a creamy consistency is achieved.
  • Pour the batter into the pan with the crust and smooth the top with a spatula.
  • Tap the cake on a counter top to remove any air bubbles in the cake.
  • Wrap the cake pan in foil and place the cake into a large roasting pan and then into a preheated 250° oven.
  • Pour very hot water into the roasting pan about half way up the cake pan.
  • Bake for approx. 1 1/2 hours.
  • Turn the oven off and open the door for one minute.
  • Close the door and leave the cheesecake in the oven until the oven is cool.
  • Remove from oven and place directly in the refrigerator.
  • Chill for four hours before serving.
  • When cool, slide a knife around the sides of the pan before you release the spring.

Categories: Cheesecake 
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