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