Home » Cheesecakes » Pumpkin Cheesecake with Gingersnap Crust. Do not overcook or the pumpkin cheesecake will crack (but it will still taste great). In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Wonderful recipe as it turned out delicious!!! I left the cheesecake in the oven for an hour longer. White Chocolate Pumpkin Cheesecake with ... - Taste of Home Remove foil from pan. Fabulous addition to the Thanksgiving desserts! Carefully run a knife around edge of pan to loosen; cool 1 hour longer. 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! Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! I've just covered the top to prevent any further browning but it appears to be far from done. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. This gets baked in a water-bath, too. Looking for recipes for pumpkin cheesecakes? A few perks to that.. Easy Recipe: Easier than cheesecake! springform pan coated with cooking spray; set aside. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Mini Pumpkin Cheesecakes With Gingersnap Crust are absolutely delightful! Still has a pretty pumpkin color and taste. Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust. Remove pan from water bath. I made these yesterday, using a Primal Blueprint/keto recipe for the crust. Press in to 10 inch pie dish or bottom of spring form pan. Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. Three weeks ago we shared our most amazing creamy cheesecake recipe. —Sharon Skildum, Maple Grove, Minnesota. For the crust, Use a food processor to crush gingersnaps. Jump to Recipe. Was a smashing hit with my family for Thanksgiving, I only got to take home a little bit and I had to fight for it lol! 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. From classic pumpkin pie to bread, cake, muffins, bars and cheesecake, browse our collection of pumpkin … How to make extra creamy cheesecake with sour cream and no cracks! Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Gingersnap Pumpkin Cheesecake Recipe photo by Taste of Home For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Recipe Features: Fall Flavor: This recipe is packed with pumpkin flavor. I went over the top and served with a warm salted caramel sauce on the side! https://www.tasteofhome.com/recipes/marbled-pumpkin-cheesecake This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. Creamy, full of pumpkin flavor, and easy to share. The flavor was wonderful! Preheat oven to 350°. Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). Next time, I will def cook it about 20 mins longer. I used reduced fat cream cheese too. Sprinkle crumbs onto the bottom of a 9-in. Transfer to cooling rack and cool completely, 15 to 20 … baked right into the creamy filling, you may never make another pumpkin pie again. The crust is amazing. Bake 10-12 minutes or until lightly browned. In a small bowl, combine cookie crumbs, pecans and butter. Gingersnap Pumpkin Cheesecake From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. Bake 55-65 minutes or until center is just set and top appears dull. Beat in the pumpkin, cream, syrup, vanilla and spices. Securely wrap foil around pan. 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. square). Do Not Sell My Personal Information – CA Residents, 2 packages (8 ounces each) reduced-fat cream cheese, 1 package (8 ounces) fat-free cream cheese, Sugar substitute equivalent to 2/3 cup sugar. This turned out great! I thought it was done in the middle but I was wrong. I can't wait to taste it! 11.4K shares. I used reduced fat cream cheese and left the nuts out of the crust. Dollop each slice with 1 tablespoon whipped topping. Add eggs; beat on low speed just until combined. Securely wrap foil around pan. Bake at 325° for 50-60 minutes or until center is almost set. Everyone said it is way better than regular pumpkin pie. Seriously. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. NY style Pumpkin Cheesecake that’s high, dense, rich, and full of the best fall flavors. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust. of hot water to larger pan. Turn the oven off and crack the oven door. Cover top of a springform pan with Saran Wrap and refrigerate for at least 3 hours or overnight. 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. Remove springform pan from water bath. 2. Add eggs and whites; beat on low speed just until combined. With pumpkin puree {You can TOTALLY make it at home so easily!} This Pumpkin Cheesecake will keep in … Set a kettle of water to boil (this will be used for the water bath). Over the years, this has become my favorite recipe for pumpkin cheesecake. You cannot ask for much more. This is the ultimate Autumn cheesecake. I didn't do a ginger snap crust but rather a basic graham cracker crust; and it needed 1 HR 15 min in oven. Creamy and light texture. Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. I get 2 cheesecakes and it took only about 40 minutes to cook! If you want something extra special for the holidays, you have to try this recipe. Refrigerate overnight. Pumpkin Brownies are fantastic if you love pumpkin and chocolate together! Enter this: Pumpkin Cheesecake Bar Recipe. Pumpkin. Pumpkin Cheesecake with Sour Cream Topping, Contest-Winning Pumpkin Cheesecake Dessert, White Chocolate Pumpkin Cheesecake with Almond Topping, Blissful Peanut Butter-Chocolate Cheesecake, Do Not Sell My Personal Information – CA Residents, 1 cup crushed gingersnap cookies (about 20 cookies), 4 packages (8 ounces each) cream cheese, softened, divided, Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional. I used a 9" springform pan. Adapted from this recipe. Ugh! Taste of Home is America's #1 cooking magazine. So smooth but kinda light and not super sweet and I love it! Remove the cheesecake from the water bath and place back in the warm oven. Place a greased 9-in. Beat in remaining cream cheese, one package at a time until smooth. We used a crispy store-bought gingersnap cookie for the crust. Not your regular pie-crust and NO graham crackers either! We made this for our family's Thanksgiving celebration and it was a complete hit. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. The crust has so much flavor and it holds up really well versus crumbling or a I do this with all of my cheesecake recipes. October 20, 2017 by Dedra | QueensleeAppetit 4 Comments. Press onto bottom and up sides of an ungreased 9-in. I used 2 cartons of Marscapone and 2 blocks of Cream Cheese. In a large bowl, beat cream cheeses until smooth. Pumpkin Pie Cupcakes manage to give you flavor of pumpkin pie, in cupcake form! It had a light pumpkin flavor. Then do pecans. Pumpkin can be made into tasty treats for fall and holiday gatherings. I can still taste the sweetness of it. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. Crushed gingersnap cookie crumbs form the base for this lusciously elegant dessert with pumpkin and cream cheese filling layers with a light swirl on the top. Pumpkin Cheesecake Pie with Gingersnap Crust: A longtime favorite, pumpkin cheesecake is a must after Thanksgiving dinner and has a place at pretty much any holiday dessert table, too. Place in a larger baking pan. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust. 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? There were 2 things I changed in this recipe. 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. Pumpkin Cheesecake with Gingersnap Crust Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like … Add sugar substitute and sugar; beat until smooth. Remove 3/4 cup pumpkin filling; set aside. Step 6 Cool completely on cooling rack, about 2 hours. Make a thick Gingersnap Crust for any cheesecake! Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Press onto the bottom of prepared pan. Place on a. of hot water to larger pan. This pumpkin cheesecake with gingersnap crust is the ultimate pumpkin … Easy. This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! The filling is totally cheesecake in texture and baked up beautifully. Leave the cheesecake in the oven for 1 hour. PRO TIP of hot water to larger pan. Every bit as good or better than Cheesecake Factory’s seasonal pumpkin cheesecake. I cooked it 65 mins. 3. Remove sides of pan. It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. Add remaining sugar and vanilla. This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps, if desired. Have you tried it? Bake crust until golden, 10 to 12 minutes. Preheat oven to 350°. Add 1 in. Place on a double thickness of heavy-duty foil (about 18 in. Let the cheesecake … These gingersnap pumpkin cheesecake bars are the best dessert ever. deep-dish pie plate. On top of a gingersnap crust. Place springform pan in a large baking pan; add 1 in. In a large bowl, beat cream cheese and brown sugar until smooth. Bake for 10 minutes and allow to cool. Leave oven on. Pour in butter and stir well. Place springform pan in a large baking pan; add 1 in. Mixed Berry Crumble Bars are a great non-chocolate Thanksgiving dessert option. The recipe comes from Taste Of Home… Very good and actually not difficult to make. Thanksgiving celebrations almost always have a Pumpkin Pie or two among the Holiday Desserts table. Haven't even tried the pie yet but am so frustrated by the baking time! My family absolutely loved it, especially with caramel sauce. It’s thick, rich, and extra creamy. The other change was turning off the oven after 65 minutes and cracking the oven door. Pour into large bowl, add gingersnap crumbs and mix. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake The Marscapone makes it creamier. Pumpkin Cheesecake with Gingersnap Crust. Cool on a wire rack for 10 minutes. Give it 24 hours to chill. Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Taste of Home is America's #1 cooking magazine. (!c almond meal, 1 cup pecan pieces, 1/2 cup butter, plus 1 t stevia – pulsed in food processor) This is a delicious … square). Cool on a wire rack 10 minutes. I mean, I love pumpkin pie, I do, but this year has been so out of the box that, well, I … Pour into crust. Rich tasting but not heavy. Taste of Home has the best pumpkin cheesecake recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Preheat oven to 350. Pour into prepared pan. Easy Rum Cake. Rich and creamy pumpkin cheesecake paired with a spicy gingersnap crust… Refrigerate leftovers. But yeah just did everything the recipe told me and it was divine! Perfect for special occasions and holidays! From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. Add eggs; beat on low speed just until combined. So I used 2 regular pie pans! Gingersnap Pumpkin Cheesecake Recipe photo by Taste of Home. 1. Very yummy! These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. I am going on 1 hour and 20 minutes, the top is burning and it is still not cooked yet! In a small, heavy saucepan, stir … Can't wait to make it again. Cut through with a knife to swirl. For years I said I wanted to recreate that recipe at home, which is really a dangerous idea considering this would be available to … springform pan on a double thickness of heavy-duty foil (about 18 in. Taste amazing. They hit every one of my qualifications and exceeded our expectations. The best pumpkin cheesecake with a gingersnap crust is easy too! The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. Every Pumpkin Recipe You Ever Need - In Good Taste October 27, 2015 at 8:26 pm […] 20. Refrigerate overnight. Pour remaining pumpkin filling over crust; top with remaining plain filling. It is VERY rich so small servings are best. And the next logical step was to take that recipe and tweak it for the holiday season. 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