This Pumpkin Cheesecake takes the cake! Stir in the sour cream by hand. In a small, heavy saucepan, stir … Bake for 55 to 65 minutes, until cheesecake is set around edges but still slightly jiggly when lightly shaken … This delicious Pumpkin Cheesecake with Gingersnap Crust recipe is made with the magic. For the filling: Place the cream cheese in the bowl of your mixer. SECOND STEP: Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl. Add butter and pulse to combine. Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar … Add the eggs one at time, mixing well after each egg is added. You can practically see a glow in the eyes of everyone at the dinner table and especially when it’s dessert time. Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Add the vanilla and pumpkin and mix to combine. In this recipe, I have used gingersnap cookie crumb to make the crust. Put the crust in the freezer while you make the filling. The gingersnap crust is fragrant and warm in taste while the pumpkin adds an earthy Autumn flavor all wrapped around savory cream cheese and who doesn’t like cream cheese? A super creamy and smooth pumpkin cheesecake filling slathered on top of a crunchy and spiced gingersnap crust. Pecan Dessert Recipes Perfect for Fall Baking, gingersnap cookies finely crushed into crumbs. Blend on low speed for a few minutes, until no more lumps remain. Crust: Preheat oven to 350 degrees. Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. Grease sides of one 9-inch springform pan with cooking spray and add parchment rounds to bottom. Do not loosen the sides of the pan. Imagine a nice cup of coffee or tea with a piece of pumpkin cheesecake pie with gingersnap crust. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Pour the pumpkin cheesecake batter into the reserved gingersnap crust and place the cheese cake on the sheet pan and place into the 350°F/177°C oven on the center rack. Add the sugar, flour and spices and mix for an additional 2 to 3 minutes. Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Set a kettle of water to boil (this will be used for the water bath). In a food processor or using a rolling pin and a large Ziploc bag, crush gingersnap cookies into fine crumbs. An easy, crunchy delicious gingersnap crust that compliments the pumpkin spice flavors perfectly. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to walls of the springform pan. These Swirled Pumpkin Pie Cheesecake Bars with a Gingersnap Crust are rich, creamy and filled with warm pumpkin pie spices! Lightly spray the springform pan with nonstick spray. Allow the cheesecake to rest for 5 to 10 minutes. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! Remove the cheesecake from the oven. 4.5 from 6 votes. No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! The key to getting a suitable crust for your pumpkin cheesecake is making sure you are using the right ratio of melted butter to gingersnap cookie crumbs. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. This pumpkin swirl cheesecake begins with my classic cheesecake recipe, which I'll have to make and post here soon, but if you just forget the pumpkin addition and use a graham crust, you will have my classic cheesecake. Print Pin Rate. Preheat oven to 325°. In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. 2020 Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Place the cheesecake in the refrigerator to chill completely before serving. The temperature measured 1" from the side of the cake will read 170°F. Coming together as a family is always easy when it surrounds holiday meals. Servings: 12. Lightly grease a 10" round springform pan. Again, creating too much air in the batter will cause cracking. Be sure to check the Recipe Notes, below, for guidance on storage & freezing. These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. Bake the crust for 10 minutes. For the crust, combine cookie crumbs, oil, 1/2 tablespoon stevia, sugar and cinnamon. Be sure to stop the mixer at least twice to scrape down the sides and bottom of the bowl. In a medium bowl, mix together the cookie crumbs, sugar and cinnamon. Turn off the oven, prop open the … It’s just hard to remember that Thanksgiving is coming up when it’s in the mid to upper 60’s outside in MN! A water bath is necessary to provide the moisture a cheesecakes to keep from cracking. This will be the perfect dessert to have alongside a hot cup of coffee on a cool Autumn day. Fill a 4 1/2 to 5 quart roasting pan 1/2 way with water. 1 1/4 cups (191g) gingersnap cookie crumbs, three 8-ounce packages (680g) cream cheese, at room temperature, 1/2 cup (113g) sour cream, at room temperature. Just perfect. Make the crust: Stir the gingersnap crust ingredients together. Discard the water from the roasting pan. Bake for 55-60 minutes. Bake crust until golden, 10 to 12 minutes. Serving Pumpkin Cheesecake with Gingersnap Crust: With your pumpkin cheesecake … This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. It’s simple to make your own; see how it’s done. While I love a no-bake cheesecake, I have a sweet spot in my heart for a good old baked cheesecake. This pumpkin cheesecake with gingersnap crust is incredibly make-ahead friendly. Using 2 layers of heavy duty aluminum foil, wrap only the outside of a 10 inch springform pan. The cake is ready when the center 2" of the cake is still a bit wobbly. Creamy, rich pumpkin cheesecake bars with chewy gingersnap crust, topped with whipped cream and pumpkin pie spice! Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving. Too much air will also cause the cheesecake to crack. Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). Hi hi! I asked my followers on Facebook what kind of pies they make besides pumpkin and pecan and overwhelmingly people mentioned cheesecake. Mix for 1 to 1 1/2 minutes only. Total Time: 1 hour. Pumpkin Cheesecake Bars with Gingersnap Crust. These little minis are packed with all the fall flavors: pumpkin (of course), gingersnap, pumpkin spice, plus two scoops of Pumpkin Spice Plant-Based Vegan Shakeology which means … This cheesecake is not only a do-ahead marvel but it’s also silky, creamy and damn good. Who knew? The tighter it’s packed, the less likely it will fall apart when cutting the … After approximately 1 hour, turn the heat off … Adapted from this recipe. Add the vanilla and pumpkin and mix to combine. Place the roasting pan/cheesecake onto the center baking rack. Press into bottom and sides of a 10-inch springform pan. Set aside. Add melted butter … Want to use fresh pumpkin purée rather than canned? Place cheesecake into a large roasting pan; fill pan with 2 inches of hot water. Press the crumb mixture into the bottom of a 9 inch springform pan. Ingredients 40 gingersnap … King Arthur Unbleached All-Purpose Flour - 3 lb. Carefully pour the batter into the prepared springform pan. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. I’m still in theRead More >> Foodie Pro & The Genesis Framework. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin filling is super light and delicious. And if I’m making a pumpkin cheesecake, it has to have a gingersnap crust… Transfer to cooling rack and cool completely, 15 to 20 … I’ve always loved a good traditional pumpkin … Bake the crust for 8 minutes. FIRST STEP: Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The leaves have almost all fallen and the weather has been a bit Bipolar here in Wisconsin. The cake is ready when the center 2" of the cake is still a bit wobbly. Add eggs, one at a time, beating on low speed after each … The temperature measured 1" from the side of the cake will read 170°F. Not that I’m complaining. Add the eggs one at time, mixing well after each egg is added. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic. Press the mixture over the bottom and up the sides of the pan. Along with that I have used Melted Butter to moisten it … Preheat the oven to 350 F. Lightly butter an 8- or 8 1⁄2-inch springform pan. After baking, turn the oven off and do not open or remove the cheesecake from the oven. (Can be made I … In a small bowl, combine the gingersnap cookie crumbs, 1/4 cup sugar, and 1/4 cup melted butter. This helps encourage the cheesecake to relax while cooling without cracking. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. The Perfect Pumpkin Cheesecake with Gingersnap Crust. Allow the cheesecake to remain in the oven and finish baking for another 30 minutes. … It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. Remove the crust from the oven, and reduce the oven temperature to 300°F. Chill for 20-30 minutes. Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Preheat the oven to 350°F. It’s based on a recipe from the “Best of Gourmet 1991”, however I’ve tweaked it a bit over the years. With pumpkin puree {You can TOTALLY make it at home so easily!} It’s been weirdly warm around here lately. Cool in pan on rack Chill uncov- ered until cold, at least 6 hours. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. Your email address will not be published. Let the cheesecake rest in the springform pan for a further 1 hour. King Arthur Baking Company, Inc. All rights reserved. Stir in the sour cream by hand. Press mixture evenly into bottom and up sides of … In a food processor (or large Ziploc bag), crush gingersnaps. Prep Time: 15 minutes. Pumpkin Cheesecake with a Gingersnap Crust. Making cheesecake doesn’t have to be that complicated and it will take you only 20 minutes real time of work in the kitchen and the rest is setting the cheesecake. How to Make a Pumpkin Cheesecake with Gingersnap Crust. It has a homemade made from scratch gingersnap crust, filled with regular cheesecake, pumpkin cheesecake, and then finished with dollops of homemade whipped cream and gingersnap cookies. Much like my dad, I was a cheesecake purist for the longest time. To make the crust: Stir together all of the ingredients in a medium bowl until the crumbs are moistened. Press mixture onto the bottom and two inches up the sides of the pan to form the crust. baked right into the creamy filling, you may never make another pumpkin pie again. Then carefully place the springform pan into the water bath/roasting pan. From 45 to 75 degrees all in 2 days, however, I was still in the mood to make a pumpkin cheesecake with gingersnap crust. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Mix just until well blended. Cook Time: 45 minutes. Remove from the oven and set on a rack to cool. Copyright © Using a wooden spoon, not the mixer, carefully fold in the slightly beaten eggs just until there is no yellow visible. This will offer an extra layer of protection for the cheesecake in the water bath. Bake cheesecake until center is set and edges begin to crack, about 1 hour 5 minutes. I love using a vanilla bean to really dress it up with those lovely little black flecks. After all, my wedding cake was cheesecake… First, though, you need to make … Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Homemade Pumpkin Cheesecake with gingersnap crust is the perfect Thanksgiving cheesecake! The BEST pumpkin cheesecake Bars with gingersnap crust to plan a day ahead for this dessert, as chilling! Need to make … this pumpkin cheesecake King Arthur baking Company, all. Storage & freezing King Arthur baking Company, Inc. all rights reserved I ’ m still in theRead More >. Piece of pumpkin pie combined with the magic cheesecake into a large roasting pan ; fill pan with spray. Pecans, melted butter the roasting pan/cheesecake onto the bottom and sides of one springform. 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