Who doesn’t love cheesecake? And isn’t pumpkin one of your favorite Fall ingredients? Why not combine them for a fabulous THM treat? This Pumpkin Cheesecake combines the Basic Cheesecake, Pumpkin Treat, and the Ginger Snaps to make up one delightful dessert! Please see Pages 373 and 388 and 389 of the Original Trim Healthy Mama Cookbook.
THM Pumpkin Cheesecake
Description
Who doesn't love cheesecake? And isn't pumpkin one of your favorite Fall ingredients? Why not combine them for a fabulous THM treat? This Pumpkin Cheesecake combines the Basic Cheesecake, Pumpkin Treat, and the Ginger Snaps to make up one delightful dessert! Please see Pages 373 and 388 and 389 of the Original Trim Healthy Mama Cookbook.
Ingredients
Instructions
- Please see the Recipe Notes for separate links to each recipe for the crust, cheesecake, and pumpkin treat topping individually.
- Prepare the recipe for the Ginger Snaps and press into a pie plate or cheesecake pan and bake as directed for the Ginger Snap recipe.
- While the crust is cooling, in a bowl prepare the recipe for the Basic Cheesecake.
- Once the crust is cool pour the cheesecake mixture on top of the cooked Ginger Snap crust.
- Let set on counter while you prepare the recipe for the Pumpkin Treat.
- Pour the mixture from the Pumpkin Treat recipe on top of the cheesecake mixture.
- Place your pie pan or cheesecake pan onto a sheet pan with a lip or taller rim. Then carefully add some water to the sheet pan to create the effect of a water bath.
- Bake in a 350 degree oven for 30-40 minutes, or until firm.
Note
For the Crust: Ginger Snaps
For the Cheesecake: Basic Cheesecake
For the Pumpkin Treat Topping: Pumpkin Treat
