Pumpkin Cheesecake with Gingersnap Crust

If you’re looking for a holiday dessert that isn’t pumpkin pie, look no further. This cheesecake, full of pumpkin, pumpkin spice, delicious cheesecake flavor, and the zing of gingersnaps, is a great dessert to serve to your Thanksgiving guests. It’s the perfect celebration dessert, in that it’s make-ahead-friendly!

The cheesecake is fantastic drizzled with caramel sauce and sprinkled with extra gingersnap crumbs. To gild the lily, top with sweetened whipped cream.

~Katie

What you need:

pumpkin cheesecake

Ingredients

Crust:

  • 1 ½ c. gingersnap cookie crumbs (from about 2 c. cookies)
  • 4 T. melted butter

Filling:

  • 3 8 ounce packages of cream cheese, softened
  • ½ c. granulated sugar
  • ½ c. light brown sugar, packed
  • 2 T. cornstarch
  • ¼ t. salt
  • 4 large eggs
  • 1 c. heavy whipping cream
  • 1 T. pure vanilla extract
  • 16 oz. pumpkin puree
  • 1 t. cinnamon
  • ½ t. ginger
  • ¼ t. allspice
  • ¼ t. nutmeg
  • ¼ t. cloves

Equipment

  • food processor with metal cutting blade
  • 9″ springform pan
  • aluminum foil
  • stand mixer with paddle attachment
  • rubber spatula
  • measuring cups and spoons

Time: 30 minutes prep + 75 minutes baking. Requires several hours to cool.

Freezeable: Yes.

Serves: 20.

Multiplying the recipe: Each cheesecake should be mixed and baked separately.

Pumpkin Cheesecake with Gingersnap Crust:

For the crust: Preheat the oven to 325F. Wrap the bottom of a 9” springform pan with aluminum foil. Pulse the gingersnap cookies in a food processor until fine crumbs form. Add the melted butter and pulse briefly to evenly distribute. Press the crumb mixture into the bottom of the springform pan. Bake for 10-15 minutes. Cool.

For the filling: Preheat the oven to 325F. Beat the cream cheese until smooth. Add the sugars, cornstarch, and salt; blend. One at a time, add the eggs and beat until each has been completely incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the whipping cream and vanilla and beat until combined. Add the pumpkin and spices; blend.

To bake: Pour the filling into the crust and place in the oven. Bake for 60-75 minutes, until the filling is mostly set, but the middle jiggles slightly. Turn off the oven and leave the cheesecake inside for one hours with the door ajar. Run a blade around the edge of the pan to loosen the cheesecake. Cool completely. Chill overnight (6 hours minimum) before serving.

pumpkin cheesecake with gingersnap crust

 

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About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Baking, Dessert, party food and tagged , , . Bookmark the permalink.

9 Responses to Pumpkin Cheesecake with Gingersnap Crust

  1. Beth says:

    Gingersnap crust sounds amazing for pumpkin cheesecake!! It looks perfect!

    Like

  2. This looks delicious! I wonder if I can trade out the pumpkin for sweet potato… Hmm…

    Like

  3. Keely says:

    Looks amazing! And canned pumpkin is on sale at Target this week and if you buy 4 you get a free pie crust. I bought a bunch and had no idea what I was going to make. Thanks for the recipe!

    Like

  4. Marta says:

    I’ve been looking for the perfect cheesecake recipe to try this weekend…I’ve found a winner! Thanks for sharing:)

    Like

  5. Linda says:

    Sounds delicious!! 🙂

    Like

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  7. Pingback: What to do with pumpkin: recipes (with links!) | Cooking for the Fam

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