Pumpkin Pie Cheesecake Filling. Deselect All. In a food processor or using a rolling pin and a large Ziploc bag, crush gingersnap cookies into fine … It's PUMPKIN CHEESECAKE for cryin' out loud!! Prepare crust and cheesecake filling as directed, adding 3 Tbsp. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. 3 Tbsp brown sugar. And it’s just SO, SO good. This was how a conversation with my mom went after she tried the first pumpkin pie recipe … Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. 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. Add in the sour cream and give another good mix. That's kind of a misleading statement - ". Filling: 1 pound cream cheese, at room temperature All this sits on top of a crunchy gingersnap cookie crust. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin … Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Lightly spray a 10 inch springform pan with cooking spray, set aside. This is the ultimate Autumn cheesecake. Scrape down If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! Preheat oven to 350 degrees F (175 degrees C). Use a offset spatula to spread evenely. When you’re making cheesecake it’s really important that your ingredients are at room temperature. 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. We also use third-party cookies that help us analyze and understand how you use this website. all purpose flour), Cinnamon or pumpkin pie spice, for dusting. Yet, this isn’t like a heavy pumpkin cheesecake. Preheat oven to 350. Food of the Gods, as it were. Lower the oven temperature to 300°F. As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. Allow to cool completely in the pan on a wire rack. Make sure the rack is positioned in the centre of the oven. I’ve been making this Pumpkin Cheesecake recipe for years and everyone always loves it! 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. I can still taste the sweetness of it. Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Pour into large bowl, add gingersnap crumbs and mix. 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. *PLUS! You won’t even believe how good it is. 1/2 tsp cinnamon . But opting out of some of these cookies may affect your browsing experience. Spread whipped cream on top of cheesecake. 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! This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. This website uses cookies to provide you with the best possible experience. Make sure the rack is positioned in the centre of the oven. The gingersnap flavor goes so perfectly with the pumpkin cheesecake filling and just screams fall. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping Dust cinnamon or pumpkin pie spice on top and garnish with chopped pecans, if desired. Hi hi! This ensures that no water seeps into the pan during the water bath. 2 cups whipping cream. In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Crust: 24 gingersnap cookies. The gingersnap flavor goes so perfectly with the pumpkin cheesecake … Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. 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. 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. With an electric mixer, beat cream cheese and brown sugar until light and fluffy… The best pumpkin cheesecake with a gingersnap crust is easy too! Three weeks ago we shared our most amazing creamy cheesecake recipe. This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! Tips for pumpkin cheesecake. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. Pour the mixture into the springform pan over the crust. If you want something extra special for the holidays, you have to try this recipe. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. It’s thick, rich, and extra creamy. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. 2D Large Drop Flower Piping Tip. Whipped Cream Topping. This year I decided to make just a regular pumpkin cheesecake with a gingersnap crust. Preheat the oven to 325°F. Chocolate Chip aren’t the only kind of cookies we have on this site! Add eggs and yolk one at a time, beating slowly after each addition until just combined, do not overbeat. - Irish Proverb, Looks fantastic!!! The holidays are fast approaching and it’s been all things pumpkin here. Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. I would love for you to share this post at my Create & Share Link Party! The pie filling will not work in this recipe. 1 tsp pumpkin pie spice. Still, it's so rich that one cake is enough for a dozen slices. LOVE. Mix just until well blended. Bake crust until golden, 10 to 12 minutes. https://www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017 Have you tried it? But wait…there are also pecans in it, too. Preheat the oven to 325°F. Together. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. IT. Add the eggs to the cream cheese mixture one at a time, beating well after each addition. With pumpkin puree {You can TOTALLY make it at home so easily!} 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. But if you have to, just use 2/3 of the recipe. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake. Tips for pumpkin cheesecake. When I first saw the recipe I was intrigued by the gingersnap crust: I’d never thought to pair pumpkin and gingerbread before. Pulse until fine crumbs. When it comes to the pumpkin in this recipe, make sure to use pumpkin … For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. 10 - 12 minutes until the crust is set. The filling is the creamiest, dreamiest cheesecake you’ll ever make. Pin it now to save for later Pin Recipe. Add eggs and beat until just blended. Enjoy! Do not go over the top. Pumpkin Cheesecake With Gingersnap Crust. 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.. After an hour, remove cheesecake from waterbath and aluminum foil. Shut off the heat and leave cheesecake in oven at least 2 more hours. You might feel intimidated by making a cheesecake… The crust is a simple gingersnap crust made just like you would make a graham cracker crust or nilla wafer crust.. These cookies do not store any personal information. Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Testing Blogger, it's been a loooong time! It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. Transfer the pumpkin cheesecake mixture to the chilled crust. This recipe is for a classic cheesecake, but please don’t confuse that with boring. Return pan to oven for 25-30 minutes until cheesecake layer is set. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Fun Finds Friday with Christmas Fun Food & DIY Craft Ideas! This Gingersnap Pumpkin Cheesecake is full of fall flavors, from the gingersnap cookie crust, to the spiced pumpkin cheesecake. I can still taste the sweetness of it. It is mandatory to procure user consent prior to running these cookies on your website. Work in this recipe they ’ re looking for something unique to serve for Thanksgiving dessert table, and.... The best pumpkin cheesecake recipe add cream cheese for … stir together the pumpkin, vanilla and in. Air will also cause the cheesecake is much better if you want something special... On how to prevent cracks in your browser only with your consent a twist tips on how prevent. 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