Have you ever had pumpkin cheesecake with ginger snap crust, topped with whipped cream? Am I making all you pumpkin lovers a little hungry? Good, because I promise you will love this recipe I’ve got for you today! Many years ago, our local newspaper printed recipes from several restaurants in our area and this happened to be one of them. Unfortunately, this place went out of business a few years ago, but we can still enjoy this delightful dessert.
As one pumpkin tells another pumpkin a pumpkin ghost story….”and after they hollow you out, they stick a fire in you.” ~unknown
I used my food processor to crush the ginger snap cookies, but you could also put them in a blender or a ziplock bag and use a rolling pin to crush them. Then after putting the crushed cookies in a bowl, add the melted butter and sugar, then mix with a wooden spoon.
Make sure to lightly spray or grease your 10 inch springform pan. Pat crust on bottom and 1 1/2 inches up sides.
If you love cheesecakes and pumpkin pie, this recipe is all rolled up into a wedge of deliciousness! Enjoy!
This post contains affiliate links for your convenience. If you purchase any product through this site, I may be compensated, but you do not pay one penny more.