Perfect pumpkin cheesecake with gingersnap crust

Perfect pumpkin cheesecake with gingersnap crust

  • Prepare: 15 min
  • Cook Time: 2 hr
  • TotalTime:
Perfect pumpkin cheesecake with gingersnap crust

Perfect pumpkin cheesecake with gingersnap crust

Ingredients

  • Produce

    • 1 15-oz can Pumpkin puree
  • Refrigerated

    • 6 Eggs
  • Baking & Spices

    • 2 tbsp Brown sugar
    • 2 1/2 cups Granulated sugar
    • 1 Nutmeg, fresh grated
    • 1 heaping tbsp Pumpkin pie spice
    • 1 tbsp Vanilla
    • 1 Whipped cream
  • Snacks

    • 1 14-oz tub Trader joe's triple ginger gingersnap cookies
  • Dairy

    • 1/2 cup Butter
    • 32 oz Cream cheese
    • 1/4 cup Sour cream
  • Other

    • roasting pan
    • 10-inch springform pan

Found on

Description

this amazing pumpkin cheesecake is a delicious update to a classic thanksgiving pumpkin pie. it is super rich & decadent, as all good holiday desserts are, but has a light & airy texture that is almost mind-boggling. paired with the perfect spicy zing from its gingersnap crust, this pumpkin cheesecake will keep you coming back bite after bite!

Ingredients

  • 10-inch springform pan
  • roasting pan
  • 1 14-oz tub of trader joes triple ginger gingersnap cookies, crushed (approx. 2.5 cups)
  • OR 3 sleeves cinnamon graham crackers, crushed, + 1 tbsp ground ginger
  • 2 tbsp brown sugar
  • 1/2 cup butter, melted
  • 32 oz cream cheese at room temperature (light cream cheese is fine too)
  • 2.5 cups granulated sugar
  • 1/4 cup sour cream (light sour cream is fine too)
  • 1 15-oz can pumpkin puree
  • 6 eggs at room temperature, lightly beaten
  • 1 tbsp vanilla
  • 1 heaping tbsp pumpkin pie spice
  • OR 1 tbsp ground cinnamon, 1 tsp ground ginger, 1/4 tsp ground cloves
  • fresh-grated nutmeg
  • whipped cream

Directions

  • preheat the oven to 325 degrees.prepare a 10-inch springform pan by lightly greasing it with butter or cooking spray & wrapping its base in tin foil (which will help prevent any leakage into the bottom of your oven - eek!).
  • combine the gingersnap crumbs with the brown sugar & melted butter in a bowl. (if your gingersnaps are still in whole cookie form, theyre really easy to crush into crumbs - just give em a whirl in a food processor or pop them in a gallon ziploc bag & go to town on them with a rolling pin.)firmly press the gingersnap crumb mixture into the base of your springform pan.bake for 12-15 minutes, until golden brown & fragrant, & set aside to cool.
  • in the bowl of a stand mixer, combine the cream cheese, sugar, & sour cream. beat on medium speed with a paddle attachment, occasionally scraping down the sides of the bowl, until the mixture is smooth & creamy, about 2-3 minutes.add the pumpkin puree & continue beating on medium speed until combined.reduce the mixer speed to low & slowly add the beaten eggs, vanilla, & spices, until just combined.pour the pumpkin cheesecake filling into the springform pan with the cooled gingersnap crust & carefully tap it against the countertop to release any air bubbles.
  • bring a kettle or pot of water to a boil on your stovetop.set cheesecake in roasting pan & set roasting pan on a middle rack in your 325 degree oven.carefully pour boiling water into the roasting pan so it surrounds the cheesecake. ideally, it should come up about 1/2 way up the sides of the springform pan.
  • bake cheesecake in water bath at 325 degrees for 1 hour and 45 minutes. the edges will have set & the center of the cheesecake may still be a little loose - this is exactly what you want.turn off the oven & let the cheesecake sit in it while it cools for 1 hour. the residual heat will help the cheesecake continue to gently bake to completion.after 1 hour, remove cheesecake & water bath from oven. transfer cheesecake to the fridge & allow it to set for 8-12 hours.

Nutrition

718 calories80 g199 g41 g10 g22 g235 g493 g55 g0 g14 g
  • Prepare: 15 min
  • Cook Time: 2 hr
  • TotalTime:
playswellwithbutter.com

playswellwithbutter.com

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Title:

pumpkin cheesecake with gingersnap crust - plays well with butter

Descrition:

pumpkin cheesecake is a perfect update to classic thanksgiving pumpkin pie, packing a punch with all of the pumpkin flavor you want in a thanksgiving meal!

Perfect pumpkin cheesecake with gingersnap crust

  • Produce

    • 1 15-oz can Pumpkin puree
  • Refrigerated

    • 6 Eggs
  • Baking & Spices

    • 2 tbsp Brown sugar
    • 2 1/2 cups Granulated sugar
    • 1 Nutmeg, fresh grated
    • 1 heaping tbsp Pumpkin pie spice
    • 1 tbsp Vanilla
    • 1 Whipped cream
  • Snacks

    • 1 14-oz tub Trader joe's triple ginger gingersnap cookies
  • Dairy

    • 1/2 cup Butter
    • 32 oz Cream cheese
    • 1/4 cup Sour cream
  • Other

    • roasting pan
    • 10-inch springform pan

The first person this recipe

playswellwithbutter.com

playswellwithbutter.com

372 0

Found on playswellwithbutter.com

plays well with butter

pumpkin cheesecake with gingersnap crust - plays well with butter

pumpkin cheesecake is a perfect update to classic thanksgiving pumpkin pie, packing a punch with all of the pumpkin flavor you want in a thanksgiving meal!