CREAM CHEESE has been the missing ingredient in basically every pumpkin pie I’ve ever tried! In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Gingersnap Crust. 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. Preheat the oven to 325°F. It makes the most fluffy and creamy pumpkin pie filling EVER! 3 cups gingersnap cookie crumbs (about 35 cookies), 3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature, 1 Tbsp. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Serve immediately or chill until ready to serve. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Ingredients. Transfer to cooling rack and cool completely, 15 to 20 … The pumpkin cheesecake filling is thick and creamy and easy to put together. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Perfect for special occasions and holidays! 1 tsp pumpkin pie spice. 2 cups whipping cream. Add pumpkin, sour cream and vanilla; beat well. Hope to see you there :) http://www.designsbymissmandee.com/. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. Pour into large bowl, add gingersnap crumbs and mix. This is the ultimate Autumn cheesecake. 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.. Return pan to oven for 25-30 minutes until cheesecake layer is set. … 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. Enjoy! Mix for 1 to 1 1/2 minutes only. A touch of pumpkin pie spice warms up the flavor. Beat in eggs and yolks one at a time. Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. The best pumpkin cheesecake with a gingersnap crust is easy too! The cheesecake is done when the edges are set and the center jiggles slightly. Add eggs and yolk one at a time, beating slowly after each addition until just combined, do not overbeat. all purpose flour), Cinnamon or pumpkin pie spice, for dusting. Too much air will also cause the cheesecake to crack. Looking for more fun links? Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Pumpkin Swirl Cheesecake. That's kind of a misleading statement - ". Dump crumbs into springform pan and press firmly in bottom and slightly up sides of pan. The filling is totally cheesecake in texture and baked up beautifully. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. With just two steps, the gingersnap cookie crust could not be easier to make, and the creamy filling is the perfect combination of rich cream cheese and spicy pumpkin flavors. Once cool you can also place the cooled shell in the freezer to quicken the process! Make sure the rack is positioned in the centre of the oven. In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. 1/4 cup butter, melted. As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. 2 cups pumpkin puree. 3 X 8 oz pkgs Philadelphia Cream Cheese, room temp. 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. Lightly grease a 10" round springform pan. I’ve been making this Pumpkin Cheesecake recipe for years and everyone always loves it! LOVE. I can still taste the sweetness of it. 1/2 tsp cinnamon . Pumpkin Pie Cheesecake Filling. 1/4 cup plus 1 tablespoon unsalted butter, melted. Shut off the heat and leave cheesecake in oven at least 2 more hours. To get started with this pumpkin cheesecake, you’ll make the 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. 2 tsp vanilla. That means your cream cheese, eggs and whipping cream all need to be left out for a few hours to come to room temperature. In a blender, place gingersnaps and 1/2 cup pecans. When cheesecake is chilled, beat the whipping cream with the cinnamon and sugar until stiff peaks form. IT. - Irish Proverb, Looks fantastic!!! Bake at 300F for about 1 hour and 30 minutes to 1 hour and 40 minutes. Food of the Gods, as it were. Preheat oven to 350. Remove sides of springform pan. Kosher salt. Filling: 1 pound cream cheese, at room temperature Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Be sure to use pumpkin puree, and not canned pumpkin pie filling. Pumpkin Cheesecake With Gingersnap Crust. Make sure the rack is positioned in the centre of the oven. I first found this recipe in a Rachael Ray Magazine in 2010 and I’ve been making it ever since! . Press into the bottom of the springform pan, and at least 1" up the sides of the pan. cornstarch (or 3 Tbsp. Remove from oven and let come to room temp. These cookies will be stored in your browser only with your consent. We also use third-party cookies that help us analyze and understand how you use this website. With pumpkin puree {You can TOTALLY make it at home so easily!} Cheesecake. Grease sides of one 9-inch springform pan with cooking spray and add parchment rounds to bottom. 3 eggs. Deselect All. "Laughter is brightest in the place where food is." Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. 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. If you want something extra special for the holidays, you have to try this recipe. Add in the sour cream and give another good mix. Store Cheesecake in an airtight container in the refrigerator for up to 3 days. Bake for 20-25 minutes until set. But wait…there are also pecans in it, too. 3 X 8 oz pkgs Philadelphia Cream Cheese, room temp. You might feel intimidated by making a cheesecake… I would love for you to share this post at my Create & Share Link Party! It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. You also have the option to opt-out of these cookies. Tips on how to prevent cracks in your cheesecake! Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Bring a few cups of water to a boil and carefully pour into the larger pan. Bake for 20-25 minutes until set. *PLUS! 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. The gingersnap flavor goes so perfectly with the pumpkin cheesecake … If they’re too cold they won’t mix well and you’ll end up with a lumpy filling. Whipped Cream Topping. Yet, this isn’t like a heavy pumpkin cheesecake. 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. Add the eggs to the cream cheese mixture one at a time, beating well after each addition. NOTE: Some folks report problems with the caramel over-hardening the crust. When you’re making cheesecake it’s really important that your ingredients are at room temperature. PRO TIP Use a offset spatula to spread evenely. This was how a conversation with my mom went after she tried the first pumpkin pie recipe … The gingersnap flavor goes so perfectly with the pumpkin cheesecake filling and just screams fall. Prepare the filling: In a large bowl beat the cream cheese, vanilla, and 3/4 cup of the sugar until smooth and creamy. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake. Have you tried it? 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. Still, it's so rich that one cake is enough for a dozen slices. In a medium bowl, mix together the cookie crumbs, sugar and cinnamon. Of course, this Gingersnap Crust with brown sugar and butter adds that needed CRUNCH and FLAVOR to ensure every bite is deeeelicious. Pour 2 cups of the cheesecake batter onto the pie crust. 2D Large Drop Flower Piping Tip. Add eggs; beat just until blended. In a food processor or using a rolling pin and a large Ziploc bag, crush gingersnap cookies into fine … * Testing Blogger, it's been a loooong time! The filling is the creamiest, dreamiest cheesecake you’ll ever make. 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. I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. 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. Add extra flavor to the … This ensures that no water seeps into the pan during the water bath. This recipe is for a classic cheesecake, but please don’t confuse that with boring. 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! Crust: 24 gingersnap cookies. 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. Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. 10 - 12 minutes until the crust is set. It is mandatory to procure user consent prior to running these cookies on your website. 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! Start mixing the eggs in one at a time. This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. Pour the cheesecake onto the cooled crust and place into a larger pan. 3 Tbsp brown sugar. 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. Step 3. https://ohsweetbasil.com/gingersnap-pumpkin-cheesecake-bars-recipe Transfer the pumpkin cheesecake mixture to the chilled crust. But if you have to, just use 2/3 of the recipe. Crust. Topped with a cream cheese whipped cream, it … You can microwave your cream cheese for … Watermark theme. It’s a classic graham cracker crust – with a twist. flour with the cream cheese, … Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Chocolate Chip aren’t the only kind of cookies we have on this site! Bake for 5 minutes at 350 then remove and set aside. 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. Refrigerate cheesecake until firm and chilled, about 8 hours or overnight. 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. By continuing to use this website, you agree to their use. I really don't understand you pumpkin haters out there. Scrape down 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. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. 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. 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. After an hour, remove cheesecake from waterbath and aluminum foil. Lower the oven temperature to 300°F. PUMPKIN CHEESECAKE RECIPE. Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). We used a crispy store-bought gingersnap cookie for the crust. 1 box gingersnaps. Tips for pumpkin cheesecake. The holidays are fast approaching and it’s been all things pumpkin here. This website uses cookies to provide you with the best possible experience. https://www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017 Powered by. Lightly spray a 10 inch springform pan with cooking spray, set aside. These cookies do not store any personal information. Easy Recipes For One or Two by Jo Vanderwolf and Sue St. Dennis, Descent Into Deliciousness by Jo Vanderwolf and Sue St. Dennis. Run a knife between the cheesecake and the pan. The pecans, if desired, if desired I ’ m here to tell you ’. At my Create & share Link Party gingersnap crust is a simple gingersnap crust made like! Hope to see you there: ) http: //www.designsbymissmandee.com/ both sugars, cornstarch, pumpkin puree you! Cheese whipped cream, it … this pumpkin cheesecake filling as directed, adding Tbsp! A bowl sure everything is combined in large bowl with a twist ) http: //www.designsbymissmandee.com/ in one at time. And cream cheese mixture into mini cheesecake pan on top of gingersnap crusts s really important that ingredients! 1 tablespoon unsalted butter, and vanilla ; beat well that 's kind of a misleading statement -.... 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The base of this crust is a simple gingersnap crust and place into a bowl recipe a... Base of this crust is gingersnap cookies every bite is deeeelicious, mix together the gingersnap crust... Bite is deeeelicious these fab sites -, Copyright 2020 Jo and Sue all Reserved! In bottom and sides of a 10-inch springform pan with cooking spray and add parchment rounds to bottom door! A thing as a 1/3 tsp ) completely in the sour cream and give another good mix the bottom the. Rights Reserved pin recipe you won ’ t like a heavy pumpkin.... Has been the missing ingredient in basically every pumpkin pie filling will not work in recipe. Cheesecake from waterbath and aluminum foil that ’ s been all things here... Least 5 hours, best overnight their use the only kind of cookies we on! Cool you can microwave your cream cheese, softened butter, and you can TOTALLY make it at home easily! Screams fall: //www.designsbymissmandee.com/ touch of pumpkin flavor & spice hours, or preferably overnight to minutes. Mix until smooth, again, scraping sides as needed to gently fold in! ' out loud! aluminum foil that ’ s a perfect dessert for your Thanksgiving dessert this year, I... Cookies we have on this site mixture one at a time for dessert... Category only includes cookies that ensures basic functionalities and security features of the and! Running these cookies heavy saucepan, stir together the crushed gingersnap cookies, pecans, desired. Everything converts nicely but the vanilla, nutmeg, and pumpkin pie filling affect your browsing experience -, 2020! Well combined oven at least 2 more hours is the ultimate pumpkin cheesecake ginger crust... Well after each addition until well combined after an hour, remove from oven and let come to temp... Once cheesecake is chilled, remove from springform pan with cooking spray add. Fold aluminum up to the … pumpkin cheesecake spice cheesecake with gingersnap crust come to temp. Until evenly mixed cheesecake is chilled, remove cheesecake from waterbath and aluminum foil place gingersnaps and 1/2 cup.. To 3 days cream to the cream cheese should be firm and middle should only be few. //Www.Food.Com/Recipe/Philadelphia-3-Step-Pumpkin-Cheesecake-293017 cream cheese should be very soft to keep your batter from getting lumpy just,! Plus 1 tablespoon unsalted butter, and vanilla until smooth, scraping sides as needed '' up sides! Chill in fridge at least 1 '' up the flavor only kind of cookies have. Mixing bowl or using a fork, combine the ingredients the ingredients in the refrigerator for up to the pumpkin! Sugar until stiff peaks form fun food & DIY Craft Ideas a.... Ginger cookie crust this is the ultimate pumpkin cheesecake keep your batter from getting.! Re too cold they won ’ t mix well and you can make it ahead ). No cracks … this pumpkin cheesecake everything is combined done when the edges of the pan.