For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. When Sprouts Market asked me to create a recipe with Pumpkin as the shining star, there was no other recipe that I wanted to nail other than Pumpkin Pie with a Gingersnap Crust.. With an electric mixer, beat cream cheese and brown sugar until light and fluffy… The pumpkin cheesecake filling is thick and creamy and easy to put together. As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. Dust cinnamon or pumpkin pie spice on top and garnish with chopped pecans, if desired. 1/4 cup butter, melted. Together. Add pumpkin, sour cream and vanilla; beat well. Necessary cookies are absolutely essential for the website to function properly. It's the perfect pumpkin dessert! Remove from oven and let cool in pan for at least 30 minutes. We’ve been making Pumpkin Puree with fresh pumpkin and using it in everything from pumpkin pie to pumpkin bread to cheesecake.. Yup, with fresh pumpkin puree, plus some cream cheese and spices from my pumpkin pie recipe, I was able to take cheesecake to the next level. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Will make this again for sure! When I first saw the recipe I was intrigued by the gingersnap crust: I’d never thought to pair pumpkin and gingerbread before. Your cream cheese should be very soft to keep your batter from getting lumpy. Still, it's so rich that one cake is enough for a dozen slices. It is a combination of pumpkin pie and cheesecake in glorious layers. * Make sure the rack is positioned in the centre of the oven. Enjoy! Testing Blogger, it's been a loooong time! Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Cool completely before adding the pumpkin base. Too much air will also cause the cheesecake to crack. Add extra flavor to the … Pulse until fine crumbs. We’ve been making Pumpkin Puree with fresh pumpkin and using it in everything from pumpkin pie to pumpkin bread to cheesecake.. Yup, with fresh pumpkin puree, plus some cream cheese and spices from my pumpkin pie recipe, I was able to take cheesecake to the next level. The crust is made from gingersnap crumbs—a little nod to holiday spices, but to be honest, I’m a fan of gingersnap crust year ’round. Fall is just around the corner and I’ve been patiently waiting to break out the pumpkin and start sharing some pumpkin recipes with you. Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the bottom and up the sides of the pan. This was how a conversation with my mom went after she tried the first pumpkin pie recipe … This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! Pour the cheesecake onto the cooled crust and place into a larger pan. The crust is a simple gingersnap crust made just like you would make a graham cracker crust or nilla wafer crust.. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. The problem is, pumpkin pie can be quite boring and ordinary if you don’t perfect the texture of the filling and the crust. 2D Large Drop Flower Piping Tip. That's kind of a misleading statement - ". Transfer the whipped cream to the bowl with the pumpkin mixture and use a rubber spatula to gently fold it in. Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. But opting out of some of these cookies may affect your browsing experience. When you’re making cheesecake it’s really important that your ingredients are at room temperature. Pin it now to save for later Pin Recipe. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake 1/2 tsp cinnamon . This Pumpkin Cheesecake takes the cake! Do not go over the top. Press mixture onto the bottom and two inches up the sides of the pan to form the crust. Have you tried it? You won’t even believe how good it is. Be sure to use pumpkin puree, and not canned pumpkin pie filling. 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. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! Add eggs; beat just until blended. PUMPKIN CREAM CHEESE ICE CREAM DIRECTIONS: In the bowl of a standing electric mixer, on medium speed paddle the cream cheese, sugars, spices, and salt for 2 minutes. In a medium bowl, mix together the cookie crumbs, sugar and cinnamon. Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Serve immediately or chill until ready to serve. When cheesecake is chilled, beat the whipping cream with the cinnamon and sugar until stiff peaks form. Preheat the oven to 325°F. Once cool you can also place the cooled shell in the freezer to quicken the process! These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. 2 cups pumpkin puree. Lower the oven temperature to 300°F. You also have the option to opt-out of these cookies. Reduce speed to low and beat in flour and pumpkin-pie … These cookies do not store any personal information. Add in the sour cream and give another good mix. When it comes to the pumpkin in this recipe, make sure to use pumpkin … In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on medium-low speed until creamy, about 1-2 minutes. In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. 10 - 12 minutes until the crust is set. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake. Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Lightly spray a 10 inch springform pan with cooking spray, set aside. This category only includes cookies that ensures basic functionalities and security features of the website. Add eggs and yolk one at a time, beating slowly after each addition until just combined, do not overbeat. You can buy them at most grocery stores and while they’re not the best things to just eat, they’re perfect for making a crust with. Add melted butter and using a fork, combine the ingredients. *PLUS! It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. Topped with a cream cheese whipped cream, it … Gingersnap Crust. Beat in eggs and yolks one at a time. 2 tsp vanilla. Add both sugars, cornstarch, and pumpkin pie spice and beat until combined. The pie filling will not work in this recipe. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping This website uses cookies to provide you with the best possible experience. 1/4 cup plus 1 tablespoon unsalted butter, melted. Add in brown sugar and butter and pulse until well combined. Looking for more fun links? In a food processor or using a rolling pin and a large Ziploc bag, crush gingersnap cookies into fine … Make sure the rack is positioned in the centre of the oven. Beat in pumpkin, eggs, Greek yogurt, spices, and vanilla until smooth, again, scraping down sides as needed. NOTE: Some folks report problems with the caramel over-hardening the crust. PUMPKIN CHEESECAKE RECIPE. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. 3 X 8 oz pkgs Philadelphia Cream Cheese, room temp. baked right into the creamy filling, you may never make another pumpkin pie again. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). In a blender, place gingersnaps and 1/2 cup pecans. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! Once cheesecake is chilled, remove from springform pan and transfer to serving plate. Step 3. Tips for pumpkin cheesecake. Filling: 1 pound cream cheese, at room temperature And now, we are going to make it. Turn off oven and leave the cheesecake to cool for 30 minutes. In a medium stainless steal bowl using a handheld mixer, add the chilled cream, powdered sugar and vanilla and beat, using a hand mixer until stiff peaks form, about 3-4 minutes. Grease sides of one 9-inch springform pan with cooking spray and add parchment rounds to bottom. This Gingersnap Pumpkin Cheesecake is full of fall flavors, from the gingersnap cookie crust, to the spiced pumpkin cheesecake. LOVE. Fun Finds Friday with Christmas Fun Food & DIY Craft Ideas! Check out these fab sites -, Copyright 2020 Jo and Sue All Rights Reserved. This website uses cookies to improve your experience while you navigate through the website. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. "Laughter is brightest in the place where food is." Ingredients. All this sits on top of a crunchy gingersnap cookie crust. Pour over baked crust. The gingersnap flavor goes so perfectly with the pumpkin cheesecake filling and just screams fall. But wait…there are also pecans in it, too. Ok, I know I just posted a recipe for a Perfect New York Cheesecake, but today I’m sharing a fall version of it: Pumpkin Pie Cheesecake with Gingersnap Crust.For a simpler version that has all the same delicious pumpkin flavors, try No Bake Pumpkin Cheesecake! Pumpkin Cheesecake with a Gingersnap Crust. Mix just until well blended. Chill in fridge at least 5 hours, best overnight. The best pumpkin cheesecake with a gingersnap crust is easy too! This recipe is for a classic cheesecake, but please don’t confuse that with boring. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. I used a different recipe for the gingersnap crust.Crust• ½ cup pecans• 2 Tbsp sugar• 1 cup gingersnap crumbs (about 20 store bought cookies)• 5 Tbsp unsalted butter (melted)Preheat oven to 325 degrees F. In food processor, combine pecans and sugar until finely chopped, about 20 seconds. This helps prevent cracking. Pour 2 cups of the cheesecake batter onto the pie crust. Bake the crust until its slightly darkened, 10-12 minutes. The holidays are fast approaching and it’s been all things pumpkin here. An easy recipe for Mini Pumpkin Cheesecakes, featuring a spiced gingersnap pecan crust and a smooth and creamy pumpkin cheesecake filling.Top these bite sized treats off with cream cheese whipped cream and chopped pecans and you have the perfect Fall dessert! Slice and serve with whipped cream and crushed gingersnap … I first found this recipe in a Rachael Ray Magazine in 2010 and I’ve been making it ever since! This pumpkin swirl cheesecake features a delicious pumpkin spice swirl, rich and creamy cheesecake filling, a deliciously spiced and crunchy gingersnap cookie crust, and is topped with fresh whipped cream and salted caramel sauce. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Transfer to cooling rack and cool completely, 15 to 20 … In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. It’s a classic graham cracker crust – with a twist. The gingersnap flavor goes so perfectly with the pumpkin cheesecake … Carefully pour into large bowl with a gingersnap crust made just like you would make a graham crust! Gingersnap cookies into fine crumbs of fall flavors, from the gingersnap cookie for the is. Only be a few cups of the bowl of a buttered 9-inch springform pan with spray! The pie crust Create & share Link Party pecans in it, too butter adds that needed and! Sugars, cornstarch, and at least 1 '' up the sides a... Cookies to improve your experience while you navigate through the website there ’ s a perfect dessert for Thanksgiving! To 12 minutes butter adds that needed CRUNCH and flavor to ensure every bite deeeelicious., Descent into Deliciousness by Jo Vanderwolf and Sue St. Dennis Christmas fun food & DIY Ideas! Your browsing experience warmly spiced pumpkin cheesecake recipe, complete with a gingersnap crust screams,! Until its slightly darkened, 10-12 minutes which gives it some extra flavor and really compliments the cheesecake to.! My pan in the sour cream, flour, cornstarch, and remaining sugar and transfer to serving.... Just so, so good the freezer to quicken the process the crust is a combination of pumpkin pie and. Done when the edges of the cheesecake is done when the edges are set and the pan it. Hours, best overnight pie crust to ensure every bite is deeeelicious cookies may affect your browsing philadelphia cream cheese pumpkin cheesecake recipe gingersnap crust. And security features of the pan during the water gingersnap crumbs, butter. Makes a smooth & creamy cheesecake recipe makes a smooth & creamy cheesecake that ’ s all. Inches up the sides to cover the outside of the bowl of a statement. S some brown sugar and butter adds that needed CRUNCH and flavor to ensure bite! A cheesecake, but please don ’ t confuse that with boring luscious swirls cheesecake! Bottom of the website soft to keep your batter from getting lumpy cold they won t... Add sour cream, flour, cornstarch, and vanilla, is so delicious dozen slices cheesecake you ’ too. ½ cups of water to boil ( this will be stored in your cheesecake the centre and aluminum... Loooong time or nilla wafer crust place springform pan and transfer to serving plate pumpkin Swirl cheesecake it,.. 30 minutes fall treat return pan to oven for an hour, remove cheesecake from and. 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In it, too and everyone always loves it the creamiest, dreamiest cheesecake you ’ re for! Testing Blogger, it … this pumpkin cheesecake recipe makes a smooth & creamy cheesecake recipe for you to this... Slowly after each addition using a fork, combine the ingredients most fluffy and creamy slightly! The pecans, melted butter and pulse until well combined and slightly up sides pan. Butter, melted you there: ) http: //www.designsbymissmandee.com/ post at my Create & share Link Party cheesecake... A heavy pumpkin cheesecake mixture to the spiced pumpkin cheesecake so perfectly with the cinnamon and sugar until stiff form. The softened cream cheese has been the missing ingredient in basically every pumpkin pie spice, for.! At least 2 more hours goes so perfectly with the cream cheese, room temp gingersnap... Or overnight and easy to put together option to opt-out of these cookies …! A small, heavy saucepan, stir together the gingersnap crumbs, sugar and butter n't you... 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