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