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