I’ve been making this Pumpkin Cheesecake recipe for years and everyone always loves it! The problem is, pumpkin pie can be quite boring and ordinary if you don’t perfect the texture of the filling and the crust. Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! This Pumpkin Cheesecake takes the cake! Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Add extra flavor to the … 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. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. 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. Lightly spray a 10 inch springform pan with cooking spray, set aside. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. 3 X 8 oz pkgs Philadelphia Cream Cheese, room temp. Preheat oven to 350. These cookies do not store any personal information. Food of the Gods, as it were. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. Necessary cookies are absolutely essential for the website to function properly. 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. The pumpkin cheesecake filling is thick and creamy and easy to put together. I would love for you to share this post at my Create & Share Link Party! Pour over baked crust. Beat in pumpkin, eggs, Greek yogurt, spices, and vanilla until smooth, again, scraping down sides as needed. Pumpkin Cheesecake Ginger Cookie Crust This is the ultimate pumpkin cheesecake. 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. Add pumpkin, sour cream and vanilla; beat well. As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. Start mixing the eggs in one at a time. 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. Fun Finds Friday with Christmas Fun Food & DIY Craft Ideas! Pumpkin Swirl Cheesecake. Serve immediately or chill until ready to serve. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. NOTE: Some folks report problems with the caramel over-hardening the crust. Powered by. If you want something extra special for the holidays, you have to try this recipe. This recipe is for a classic cheesecake, but please don’t confuse that with boring. Your cream cheese should be very soft to keep your batter from getting lumpy. When it comes to the pumpkin in this recipe, make sure to use pumpkin … If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! It’s a classic graham cracker crust – with a twist. Never mind. 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. Bake for 20-25 minutes until set. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. The search is on for a shareable fall treat. Filling: 1 pound cream cheese, at room temperature These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. 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! Lower the oven temperature to 300°F. Make sure the rack is positioned in the centre of the oven. Grease sides of one 9-inch springform pan with cooking spray and add parchment rounds to bottom. Bake crust until golden, 10 to 12 minutes. Transfer to cooling rack and cool completely, 15 to 20 … Dust cinnamon or pumpkin pie spice on top and garnish with chopped pecans, if desired. Remove from oven and let come to room temp. I can still taste the sweetness of it. 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. Preheat the oven to 325°F. Transfer the pumpkin cheesecake mixture to the chilled crust. It’s thick, rich, and extra creamy. Add in the sour cream and give another good mix. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Perfect for special occasions and holidays! all purpose flour), Cinnamon or pumpkin pie spice, for dusting. Crust. You might feel intimidated by making a cheesecake… The crust is a simple gingersnap crust made just like you would make a graham cracker crust or nilla wafer crust.. Be sure to use pumpkin puree, and not canned pumpkin pie filling. You might feel intimidated by making a cheesecake, but I’m here to tell you it’s easy! Press into the bottom, and about 1 inch up the sides of a 9 … Mix for 1 to 1 1/2 minutes only. Transfer the whipped cream to the bowl with the pumpkin mixture and use a rubber spatula to gently fold it in. This website uses cookies to improve your experience while you navigate through the website. Bake for 5 minutes at 350 then remove and set aside. To get started with this pumpkin cheesecake, you’ll make the crust. Sprinkle with the remaining chopped pecans. Easy Recipes For One or Two by Jo Vanderwolf and Sue St. Dennis, Descent Into Deliciousness by Jo Vanderwolf and Sue St. Dennis. … https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake If they’re too cold they won’t mix well and you’ll end up with a lumpy filling. We also use third-party cookies that help us analyze and understand how you use this website. These are the perfect mini dessert for fall! 10 - 12 minutes until the crust is set. Spread whipped cream on top of cheesecake. Mix just until well blended. I can still taste the sweetness of it. Pour into large bowl, add gingersnap crumbs and mix. CREAM CHEESE has been the missing ingredient in basically every pumpkin pie I’ve ever tried! Too much air will also cause the cheesecake to crack. The filling is the creamiest, dreamiest cheesecake you’ll ever make. 3 cups gingersnap cookie crumbs (about 35 cookies), 3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature, 1 Tbsp. Topped with a cream cheese whipped cream, it … This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. Beat in the sugar, vanilla, pumpkin puree and pumpkin pie spice scraping down the sides of the bowl, as needed. Still, it's so rich that one cake is enough for a dozen slices. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Years ago, Matt and I were 100% addicted to a local restaurant’s pumpkin cheesecake.The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. Bake in 350 oven for an hour (sides should be firm and middle should only jiggle a little). For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. It's the perfect pumpkin dessert! Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Check out these fab sites -, Copyright 2020 Jo and Sue All Rights Reserved. Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. How to make extra creamy cheesecake with sour cream and no cracks! 3 Tbsp brown sugar. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined. The best pumpkin cheesecake with a gingersnap crust is easy too! Enjoy! Pour the cheesecake onto the cooled crust and place into a larger pan. All this sits on top of a crunchy gingersnap cookie crust. This is the ultimate Autumn cheesecake. This category only includes cookies that ensures basic functionalities and security features of the website. Refrigerate cheesecake until firm and chilled, about 8 hours or overnight. Hi hi! Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Use a offset spatula to spread evenely. Set a kettle of water to boil (this will be used for the water bath). Once cool you can also place the cooled shell in the freezer to quicken the process! Chill for at least two hours, or preferably overnight. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake. - Irish Proverb, Looks fantastic!!! Press mixture onto the bottom and two inches up the sides of the pan to form the crust. It is mandatory to procure user consent prior to running these cookies on your website. Looking for more fun links? Three weeks ago we shared our most amazing creamy cheesecake recipe. Add eggs and yolk one at a time, beating slowly after each addition until just combined, do not overbeat. Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe! Of course, this Gingersnap Crust with brown sugar and butter adds that needed CRUNCH and FLAVOR to ensure every bite is deeeelicious. It makes the most fluffy and creamy pumpkin pie filling EVER! Dump crumbs into springform pan and press firmly in bottom and slightly up sides of pan. The pie filling will not work in this recipe. The holidays are fast approaching and it’s been all things pumpkin here. 2 cups whipping cream. https://diabeticgourmet.com/.../pumpkin-cheesecake-in-gingersnap-crust Chill for a minimum of 4 hours or overnight. Add the eggs to the cream cheese mixture one at a time, beating well after each addition. Lightly grease a 10" round springform pan. Bake at 300F for about 1 hour and 30 minutes to 1 hour and 40 minutes. It turned out great in a glass deep-dish pie plate as the recipe calls for, so no need to mess with a spring form pan. Testing Blogger, it's been a loooong time! 1/4 cup butter, melted. Pumpkin Cheesecake With Gingersnap Crust. 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. The cheesecake is done when the edges are set and the center jiggles slightly. This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. In a large mixing bowl, beat cream cheese until smooth, scraping sides as needed. Shut off the heat and leave cheesecake in oven at least 2 more hours. 2D Large Drop Flower Piping Tip. Remove sides of springform pan. Bake for 20-25 minutes until set. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool completely on a rack. Turn off oven and leave the cheesecake to cool for 30 minutes. Gingersnap Crust. 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. 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. Run a knife between the cheesecake and the pan. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. Will make this again for sure! Watermark theme. 3 eggs. Pin it now to save for later Pin Recipe. The filling is totally cheesecake in texture and baked up beautifully. Remove from oven and let cool in pan for at least 30 minutes. Once cheesecake is chilled, remove from springform pan and transfer to serving plate. 1 1/2 cups sugar. Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin … Add both sugars, cornstarch, and pumpkin pie spice and beat until combined. "Laughter is brightest in the place where food is." Have you tried it? Deselect All. Cheesecake. 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. The pie filling will not work in this recipe. https://ohsweetbasil.com/gingersnap-pumpkin-cheesecake-bars-recipe This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. The water should only be a few inches up the sides of the pan. I first found this recipe in a Rachael Ray Magazine in 2010 and I’ve been making it ever since! But if you have to, just use 2/3 of the recipe. Hamilton Beach 70740 8-Cup Food Processor, Black, Nordic Ware Leak Proof Springform Pan, 10 Cup, Assorted Colors, 9 Inch, KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red, KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red, Ateco Plastic Coated Decorating Bag, 18-Inch, Wilton 402-2004 No. Chocolate Chip aren’t the only kind of cookies we have on this site! Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light and fluffy. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Pulse until fine crumbs. In a medium bowl, mix together the cookie crumbs, sugar and cinnamon. Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. PRO TIP 2 tsp vanilla. 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