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 Your email address will not be published.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