Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake

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4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10 Bigelow Ginger Snappish Tea Bags
10 Bigelow Pumpkin Spice Tea Bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves

Yield: Serves: 10 - Prep Time: 35 minutes - Cooking Time: 70 minutes





Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together.  Add the melted butter and mix together with a spoon.
Spray a 10" (25cm) spring-form pan with cooking spray.  Press the crumb mixture into the bottom.


Add heavy cream into saucepan, heat over medium heat, be careful not to boil.
Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.
Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well.  Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well.  Stir in the pumpkin pie filling, combine well and pour the cheese mixture into prepared springform pan.
Place pan into a larger pan and fill with hot water halfway up.  Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle.  Refrigerate at least 3 hours to chill thoroughly. 

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

Nutritional Information:

Nutritional Information Per Serving: 7 ounces (196g)

Nutritional Information Per Serving Percent of Daily Value
Calories 655
 Protein  8 grams 16%
 Carbohydrate  5 grams 19%
 Total Fat  46 grams 71%
 Alcohol  0 grams
 Cholesterol  200 milligrams 67%
 Saturated Fat  25 grams 127%
 Monounsaturated Fat  13 grams
 Polyunsaturated Fat  3 grams
 Trans Fatty Acid  0 grams
 Total Dietary Fiber  4 grams 16%
 Total Sugar  36 grams
 Percentage of Calories 
 Protein  4%
 Carbohydrate  34%
 Total Fat  62%
 Alcohol  0%
 Vitamins & Mineral 
 Sodium  453 milligrams 19%
 Potassium  256 milligrams 7%
 Vitamin A   818 Retinol Equivalent 100%
 Vitamin C  2 milligrams 3%
 Calcium  130 milligrams 13%
 Iron  2 milligrams 10%
 Vitamin D (ug)  1 micrograms 9%
 Thiamin  0.01 micrograms 5%
 Riboflavin  0.3 milligrams 17%
 Niacin  0.7 milligrams 4%
 Pyridoxine (Vitamin B6)  0.1 milligrams 7%
 Folic Acid  43 milligrams 10%
 Cobalamin (Vitamin B12)  0.4 micrograms 7%
Nutritional Recipe Features
No Trans Fat
Good Source of Potassium
Pumpkin Ginger Cheesecake

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