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You need CRUST.
You need to prepare chopped pecans (toasted).
Use 1 Box (32 cookies total) ginger snap cookies.
You need brown sugar.
You need to prepare salted butter (melted).
You need FILLING.
You need 8 oz. box cream cheese (softened to room temp).
Provide firmly packed brown sugar.
You need Pumpkin.
You need to prepare heavy cream.
You need to prepare ginger.
Provide LG eggs (lightly beaten).
You need pure maple syrup.
You need pure vanilla extract.
Provide cinnamon.
Prepare ground clove.

These useful spices can be used to cook so many different meals! Creamy pumpkin cheesecake on gingerbread cookie crust with candied pecans. Instant Pot Pumpkin Cheesecake - So amazingly smooth and creamy with the most irresistible gingersnap cookie crust! And you don't even need oven space!

Sorry, I could have sworn I added temp It's 325° for 70-90 min. I unsubscribed to push notifications when a couple of my recipes got trolled by people, not looking for new recipes, but to trash any and everything they see.... My deepest apologies for those actually trying this recipe..
Place a 9" springform pan in double thickness of foil, and wrap securely, spray with not stick BAKING spray.
Combine ingredients for crust and press into bottom of pan..
Whip cream cheese and brown sugar in stand mixer until smooth and light..
Add pumpkin, heavy cream, maple syrup, vanilla, and spices; mix well.
Add eggs and beat on low until just combined DO NOT OVER MIX, and pour over crust.
Place springform pan into larger pan, fill with 1" of hot water (in the larger pan).
Bake 90+ minutes until center is just set and top appears dull. Cool on wire rack for 10 min. Run knife @ edge of pan to loosen..
Refrigerate 4+ hours or overnight before removing springform pan..

Pumpkin cheesecake in the Instant Pot? Bigger is most definitely not always better. These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on I especially love mini cheesecakes because you can make them the night before, pop them in the refrigerator overnight, and dessert is ready to go the. Pumpkin Cheesecake is smooth & creamy with a delicious pumpkin pie flavor and cinnamon graham cracker crust. Easy pumpkin cheesecake recipe with delicous spiced crust and a creamy cheese pumpkin pie filling.

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