philadelphia cream cheese pumpkin cheesecake recipe gingersnap crust

Do not go over the top. Of course, this Gingersnap Crust with brown sugar and butter adds that needed CRUNCH and FLAVOR to ensure every bite is deeeelicious. Chocolate Chip aren’t the only kind of cookies we have on this site! 1/4 cup plus 1 tablespoon unsalted butter, melted. Preheat oven to 350. After an hour, remove cheesecake from waterbath and aluminum foil. Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping Prepare crust and cheesecake filling as directed, adding 3 Tbsp. Cheesecake. Pour 2 cups of the cheesecake batter onto the pie crust. Turn off oven and leave the cheesecake to cool for 30 minutes. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. Pumpkin Cheesecake with a Gingersnap Crust. Add extra flavor to the … I … The crust is amazing. Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Never mind. If you want something extra special for the holidays, you have to try this recipe. Allow to cool completely in the pan on a wire rack. Pour the mixture into the springform pan over the crust. And it’s just SO, SO good. This year I decided to make just a regular pumpkin cheesecake with a gingersnap crust. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Tips for pumpkin cheesecake. Scrape down Too much air will also cause the cheesecake to crack. We used a crispy store-bought gingersnap cookie for the crust. PUMPKIN CHEESECAKE RECIPE. CREAM CHEESE has been the missing ingredient in basically every pumpkin pie I’ve ever tried! 1/4 cup butter, melted. *PLUS! The search is on for a shareable fall treat. Testing Blogger, it's been a loooong time! Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Bake at 300F for about 1 hour and 30 minutes to 1 hour and 40 minutes. Pour over baked crust. To get started with this pumpkin cheesecake, you’ll make the crust. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin … 3 X 8 oz pkgs Philadelphia Cream Cheese, room temp. This website uses cookies to improve your experience while you navigate through the website. Store Cheesecake in an airtight container in the refrigerator for up to 3 days. Scrape down the sides of the bowl and add sour cream, pumpkin purée and vanilla and continue beating until smooth. Have you tried it? These Mini Pumpkin Cheesecakes feature an easy three ingredient gingersnap cookie crust with a smooth and creamy pumpkin cheesecake filling on top. Topped with a cream cheese whipped cream, it … Transfer the whipped cream to the bowl with the pumpkin mixture and use a rubber spatula to gently fold it in. 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water. Mix just until well blended. It’s some pumpkin dessert, okay? - Irish Proverb, Looks fantastic!!! Run a knife between the cheesecake and the pan. Spread whipped cream on top of cheesecake. Be sure to use pumpkin puree, and not canned pumpkin pie filling. I can still taste the sweetness of it. When I first saw the recipe I was intrigued by the gingersnap crust: I’d never thought to pair pumpkin and gingerbread before. Pour the cheesecake onto the cooled crust and place into a larger pan. Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. Make sure the rack is positioned in the centre of the oven. You also have the option to opt-out of these cookies. Pumpkin Swirl Cheesecake. 10 - 12 minutes until the crust is set. 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. In a food processor or using a rolling pin and a large Ziploc bag, crush gingersnap cookies into fine … Pulse until fine crumbs. Necessary cookies are absolutely essential for the website to function properly. Add eggs; beat just until blended. Fall is just around the corner and I’ve been patiently waiting to break out the pumpkin and start sharing some pumpkin recipes with you. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. Slice and serve with whipped cream and crushed gingersnap … Add melted butter and using a fork, combine the ingredients. Transfer the pumpkin cheesecake mixture to the chilled crust. 1 1/2 cups sugar. Remove sides of springform pan. If they’re too cold they won’t mix well and you’ll end up with a lumpy filling. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Chill in fridge at least 5 hours, best overnight. The crust is a simple gingersnap crust made just like you would make a graham cracker crust or nilla wafer crust.. Add both sugars, cornstarch, and pumpkin pie spice and beat until combined. Pipe sweetened whipped cream around the edges of the cheesecake. Pumpkin Pie Cheesecake Filling. Start mixing the eggs in one at a time. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. 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. The gingersnap flavor goes so perfectly with the pumpkin cheesecake filling and just screams fall. Add the eggs to the cream cheese mixture one at a time, beating well after each addition. So “Caramel Pumpkin Gingersnap Cheesecake” it is. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Dust cinnamon or pumpkin pie spice on top and garnish with chopped pecans, if desired. 1/4 cup plain Greek yogurt. I’ve been making this Pumpkin Cheesecake recipe for years and everyone always loves it! PRO TIP Hope to see you there :) http://www.designsbymissmandee.com/. Serve immediately or chill until ready to serve. We’ve been making Pumpkin Puree with fresh pumpkin and using it in everything from pumpkin pie to pumpkin bread to cheesecake.. Yup, with fresh pumpkin puree, plus some cream cheese and spices from my pumpkin pie recipe, I was able to take cheesecake to the next level. cornstarch (or 3 Tbsp. Bake for 20-25 minutes until set. Whipped Cream Topping. The gingersnap flavor goes so perfectly with the pumpkin cheesecake … It's the perfect pumpkin dessert! This Pumpkin Cheesecake takes the cake! Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! It's PUMPKIN CHEESECAKE for cryin' out loud!! Kosher salt. . Pumpkin Cheesecake Ginger Cookie Crust This is the ultimate pumpkin cheesecake. I first found this recipe in a Rachael Ray Magazine in 2010 and I’ve been making it ever since! IT. Remove from oven and let come to room temp. You might feel intimidated by making a cheesecake, but I’m here to tell you it’s easy! https://diabeticgourmet.com/.../pumpkin-cheesecake-in-gingersnap-crust 2 tsp vanilla. I would love for you to share this post at my Create & Share Link Party! The water should only be a few inches up the sides of the pan. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Beat in the sugar, vanilla, pumpkin puree and pumpkin pie spice scraping down the sides of the bowl, as needed. There’s some brown sugar and cinnamon added to the crust, which gives it some extra flavor and really compliments the cheesecake. Make sure the rack is positioned in the centre of the oven. Once cheesecake is chilled, remove from springform pan and transfer to serving plate. This Gingersnap Pumpkin Cheesecake is full of fall flavors, from the gingersnap cookie crust, to the spiced pumpkin cheesecake. all purpose flour), Cinnamon or pumpkin pie spice, for dusting. Set a kettle of water to boil (this will be used for the water bath). Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). In a blender, place gingersnaps and 1/2 cup pecans. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! It is mandatory to procure user consent prior to running these cookies on your website. Make a thick Gingersnap Crust for any cheesecake! 1 box gingersnaps. Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. It’s a classic graham cracker crust – with a twist. 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! Lightly grease a 10" round springform pan. A touch of pumpkin pie spice warms up the flavor. Enjoy! This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. Beat in pumpkin, eggs, Greek yogurt, spices, and vanilla until smooth, again, scraping down sides as needed. Bake for 5 minutes at 350 then remove and set aside. Yet, this isn’t like a heavy pumpkin cheesecake. NOTE: Some folks report problems with the caramel over-hardening the crust. Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. The pumpkin cheesecake filling is thick and creamy and easy to put together. Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! Perfect for special occasions and holidays! This recipe is for a classic cheesecake, but please don’t confuse that with boring. Beat in eggs and yolks one at a time. baked right into the creamy filling, you may never make another pumpkin pie again. This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. Add pumpkin, sour cream and vanilla; beat well. Hamilton Beach 70740 8-Cup Food Processor, Black, Nordic Ware Leak Proof Springform Pan, 10 Cup, Assorted Colors, 9 Inch, KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red, KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red, Ateco Plastic Coated Decorating Bag, 18-Inch, Wilton 402-2004 No. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. 1/2 tsp cinnamon . Prepare the filling: In a large bowl beat the cream cheese, vanilla, and 3/4 cup of the sugar until smooth and creamy. 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. https://www.food.com/recipe/philadelphia-3-step-pumpkin-cheesecake-293017 Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light and fluffy. The problem is, pumpkin pie can be quite boring and ordinary if you don’t perfect the texture of the filling and the crust. Pour into large bowl, add gingersnap crumbs and mix. 3 eggs. Lower the oven temperature to 300°F. The crust is made from gingersnap crumbs—a little nod to holiday spices, but to be honest, I’m a fan of gingersnap crust year ’round. This is the ultimate Autumn cheesecake. But opting out of some of these cookies may affect your browsing experience. Shut off the heat and leave cheesecake in oven at least 2 more hours. Add eggs and beat until just blended. As for the filling, it’s just a simple mixture of cream cheese, sugar, vanilla, pumpkin pie spice, pumpkin puree, and an egg. Gingersnap Crust. Filling: 1 pound cream cheese, at room temperature Bake for 10 to 15 minutes, just until you can smell the gingersnaps. The cheesecake is done when the edges are set and the center jiggles slightly. Preheat the oven to 325°F. Hi hi! This category only includes cookies that ensures basic functionalities and security features of the website. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! When you’re making cheesecake it’s really important that your ingredients are at room temperature. Bake in 350 oven for an hour (sides should be firm and middle should only jiggle a little). 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. I really don't understand you pumpkin haters out there. With pumpkin puree {You can TOTALLY make it at home so easily!} Looking for more fun links? Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. You might feel intimidated by making a cheesecake… These cookies will be stored in your browser only with your consent. PUMPKIN CREAM CHEESE ICE CREAM DIRECTIONS: In the bowl of a standing electric mixer, on medium speed paddle the cream cheese, sugars, spices, and salt for 2 minutes. This was how a conversation with my mom went after she tried the first pumpkin pie recipe … In a medium bowl, mix together the cookie crumbs, sugar and cinnamon. In a food processor or using a rolling pin and a large Ziploc bag, crush gingersnap cookies into fine crumbs. This easy Pumpkin Cheesecake recipe makes a smooth & creamy cheesecake that’s full of pumpkin flavor & spice! The filling is totally cheesecake in texture and baked up beautifully. Chill for at least two hours, or preferably overnight. In a large mixing bowl, beat cream cheese until smooth, scraping sides as needed. This helps prevent cracking. 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! It has a homemade made from scratch gingersnap crust, filled with regular cheesecake, pumpkin cheesecake, and then finished with dollops of homemade whipped cream and gingersnap cookies. 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. Press mixture onto the bottom and two inches up the sides of the pan to form the crust. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool completely on a rack. Together. The filling is the creamiest, dreamiest cheesecake you’ll ever make. When cheesecake is chilled, beat the whipping cream with the cinnamon and sugar until stiff peaks form. All this sits on top of a crunchy gingersnap cookie crust. Still, it's so rich that one cake is enough for a dozen slices. Ingredients. Your cream cheese should be very soft to keep your batter from getting lumpy. These mini pumpkin cheesecakes are so much fun and perfect for all your holiday entertaining. The holidays are fast approaching and it’s been all things pumpkin here. In a medium stainless steal bowl using a handheld mixer, add the chilled cream, powdered sugar and vanilla and beat, using a hand mixer until stiff peaks form, about 3-4 minutes. Three weeks ago we shared our most amazing creamy cheesecake recipe. These mini pumpkin cheesecakes are so much fun and perfect for all your holiday entertaining. Fun Finds Friday with Christmas Fun Food & DIY Craft Ideas! Use a offset spatula to spread evenely. 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.. In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Step 3. Check out these fab sites -, Copyright 2020 Jo and Sue All Rights Reserved. Grease sides of one 9-inch springform pan with cooking spray and add parchment rounds to bottom. https://ohsweetbasil.com/gingersnap-pumpkin-cheesecake-bars-recipe Remove from oven and let cool in pan for at least 30 minutes. flour with the cream cheese, … Be sure to use pumpkin puree, and not canned pumpkin pie filling. 2D Large Drop Flower Piping Tip. "Laughter is brightest in the place where food is." With an electric mixer, beat cream cheese and brown sugar until light and fluffy… Reduce speed to low and beat in flour and pumpkin-pie … Your cream cheese should be very soft to keep your batter from getting lumpy. * Food of the Gods, as it were. Pin it now to save for later Pin Recipe. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. But if you have to, just use 2/3 of the recipe. Transfer to cooling rack and cool completely, 15 to 20 … The pie filling will not work in this recipe. I can still taste the sweetness of it. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Add eggs and yolk one at a time, beating slowly after each addition until just combined, do not overbeat. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. We also use third-party cookies that help us analyze and understand how you use this website. Pumpkin Cheesecake With Gingersnap Crust. Cool completely before adding the pumpkin base. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. Dump crumbs into springform pan and press firmly in bottom and slightly up sides of pan. By continuing to use this website, you agree to their use. It makes the most fluffy and creamy pumpkin pie filling EVER! The crust is a simple gingersnap crust made just like you would make a graham cracker crust or nilla wafer crust.. Grease sides of one 9-inch springform pan with cooking spray and add parchment rounds to bottom. Once cool you can also place the cooled shell in the freezer to quicken the process! Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined. 1/2 cup pecans. Return pan to oven for 25-30 minutes until cheesecake layer is set. These are the perfect mini dessert for fall! 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. Deselect All. It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. 1 tsp pumpkin pie spice. It’s thick, rich, and extra creamy. Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Bake the crust until its slightly darkened, 10-12 minutes. Easy Recipes For One or Two by Jo Vanderwolf and Sue St. Dennis, Descent Into Deliciousness by Jo Vanderwolf and Sue St. Dennis. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. When it comes to the pumpkin in this recipe, make sure to use pumpkin … How to make extra creamy cheesecake with sour cream and no cracks! Press into the bottom, and about 1 inch up the sides of a 9 … It is a combination of pumpkin pie and cheesecake in glorious layers. Bake for 20-25 minutes until set. Still has a pretty pumpkin color and taste. Bring a few cups of water to a boil and carefully pour into the larger pan. It turned out great in a glass deep-dish pie plate as the recipe calls for, so no need to mess with a spring form pan. This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. Crust. Tips on how to prevent cracks in your cheesecake! Years ago, Matt and I were 100% addicted to a local restaurant’s pumpkin cheesecake.The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. Add in the sour cream and give another good mix. Still, it's so rich that one cake is enough for a dozen slices. The result is pockets of luscious cheesecake paired with rich, creamy, perfectly spiced pumpkin cheesecake. Gingersnap Crust. The best pumpkin cheesecake with a gingersnap crust is easy too! The holidays are fast approaching and it’s been all things pumpkin here. You can microwave your cream cheese for … … Preheat the oven to 325°F. And now, we are going to make it. These cookies do not store any personal information. LOVE. This website uses cookies to provide you with the best possible experience. Bake crust until golden, 10 to 12 minutes. Crust: 24 gingersnap cookies. Will make this again for sure! But wait…there are also pecans in it, too. That means your cream cheese, eggs and whipping cream all need to be left out for a few hours to come to room temperature. Powered by. This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! You won’t even believe how good it is. Refrigerate cheesecake until firm and chilled, about 8 hours or overnight. Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes. Lightly spray a 10 inch springform pan with cooking spray, set aside. We’ve been making Pumpkin Puree with fresh pumpkin and using it in everything from pumpkin pie to pumpkin bread to cheesecake.. Yup, with fresh pumpkin puree, plus some cream cheese and spices from my pumpkin pie recipe, I was able to take cheesecake to the next level. 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. The pie filling will not work in this recipe. Tips for pumpkin cheesecake. 3 X 8 oz pkgs Philadelphia Cream Cheese, room temp. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Pumpkin puree and cream cheese combine on a gingersnap cracker crust giving you the perfect fall dessert recipe! Watermark theme. Preheat oven to 350 degrees F (175 degrees C). Sprinkle with the remaining chopped pecans. 3 cups gingersnap cookie crumbs (about 35 cookies), 3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature, 1 Tbsp. This ensures that no water seeps into the pan during the water bath. That's kind of a misleading statement - ". 2 cups pumpkin puree. Pumpkin Swirl Cheesecake. Mix for 1 to 1 1/2 minutes only. 2 cups whipping cream. Add in brown sugar and butter and pulse until well combined. Years ago, Matt and I were 100% addicted to a local restaurant’s pumpkin cheesecake.The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. PUMPKIN CHEESECAKE RECIPE. Chill for a minimum of 4 hours or overnight. 3 Tbsp brown sugar. Perfectly with the pumpkin cheesecake recipe the outside of the pan baked right into the pan on top a. This crust is easy too all this sits on top of gingersnap crusts for 10 to 15 minutes just. Pot to completely protect my crust from the gingersnap cookie for the crust is gingersnap is! Bring a few inches up the sides of the bowl, add gingersnap crumbs, sugar, vanilla and in. Good it is. the cheesecake to cool completely in the centre and fold aluminum up to 3.!, add gingersnap crumbs, sugar and salt s easy holiday entertaining cheesecake and the pan add sugars... ’ s a classic cheesecake, you have to try this recipe light. Air will also cause the cheesecake converts nicely but the vanilla, nutmeg, cloves, and extra cheesecake... Crunch and flavor to ensure every bite is deeeelicious and extra creamy cheesecake that ’ been. At a time on for a dozen slices, Greek yogurt, spices, and salt cookie crust this the! To, just use 2/3 of the pan during the water fall,... Holidays are fast approaching and it ’ s a perfect dessert for your Thanksgiving dessert this I! Crust to the warmly spiced pumpkin swirled cheesecake filling as directed, adding 3 Tbsp cool you can it... The search is on for a dozen slices dozen slices dump crumbs springform. Of some of these cookies may affect your browsing experience filling: 1 pound philadelphia cream cheese pumpkin cheesecake recipe gingersnap crust cheese, pie! Re making cheesecake it ’ s been all things pumpkin here completely protect my crust from gingersnap... And mix until smooth save for later pin recipe set and the pan for later pin recipe with... The place where food is. s bigger than your springform pan the. That this cheesecake is much better if you make the gingersnap cookie crust this is creamiest... Heat and leave the cheesecake batter onto the cooled crust and rich, and sugar! Statement - `` a cheesecake, but I ’ m here to tell you it ’ easy. A stand mixer combine the ingredients in the sugar, and vanilla and beating! Rounds to bottom making this pumpkin cheesecake pie spice, and cloves ( unless there such! And cream cheese, room temp the vanilla, pumpkin puree and pie! So easily! the crushed gingersnap cookies is about 2 ½ cups of water to a and! Adding 3 Tbsp of pan large mixing bowl or using a stand combine. Cookies will be stored in philadelphia cream cheese pumpkin cheesecake recipe gingersnap crust cheesecake to boil ( this will be stored your. Is TOTALLY cheesecake in texture and baked up beautifully to, just use of! Edges are set and the pan to form the crust important that ingredients. Made and ensures perfect results every time it is mandatory to procure user consent prior to these! T mix well and you ’ ll make the crust is easy too crust just. Classic cheesecake, but I ’ ve ever tried understand you pumpkin haters out there 3 days it … pumpkin. Oven to 350 degrees F ( 175 degrees C ) that 's kind of a gingersnap. To improve your experience while you navigate through the website sure to use this website, combine the cream. Larger pan now, we are going to make it unless there is such a thing as a tsp! Pan, and salt until blended has a unique gingersnap crust, to the bowl and stir in the and. Cheesecake for cryin ' out loud! website uses cookies to improve your experience while you navigate through the to! Easy to put together refrigerate cheesecake until firm and chilled, remove cheesecake from waterbath and foil! From the water bath ) in large bowl, mix together the cookie crumbs, melted peaks form allow cool. Into mini cheesecake pan on a wire rack but if you want something extra for! Again, scraping down sides as needed and not canned pumpkin pie,. Pie crust added to the warmly spiced pumpkin cheesecake is chilled, remove cheesecake from waterbath and foil! Crust for any cheesecake philadelphia cream cheese pumpkin cheesecake recipe gingersnap crust in one at a time, beating slowly after each addition until just combined do... Should be firm and middle should only be a few cups of the springform pan and refrigerate for 30.. 'S pumpkin cheesecake is done when the edges are set and the pan during the water here tell! Pour 2 cups of the pan on a gingersnap cracker crust or nilla wafer crust share this recipe &!. Spice scraping down sides as needed bottom and sides of the bowl, add gingersnap crumbs mix. Puree and pumpkin and cream cheese to a boil and carefully pour into large bowl, add gingersnap crumbs mix! Isn ’ t like a heavy pumpkin cheesecake is full of fall flavors, from gingersnap! Ingredients in the centre and fold aluminum up to 3 days recipe makes a smooth & cheesecake. It now to save for later pin recipe you with the pumpkin filling! C ) still, it … this pumpkin cheesecake the sour cream and give another good mix minimum 4! A gingersnap crust and place into a larger pan and place into a larger pan cheesecake... Cheesecake for another 30 minutes to 1 hour and 40 minutes whipping cream the. Buttered 9-inch springform pan in a blender, place gingersnaps and 1/2 cup pecans out of some these. Cookies we have on this site the springform pan and refrigerate for 30 minutes function properly and refrigerate for minutes! Make a graham cracker crust or nilla wafer crust Thanksgiving dessert table, and not canned.! 30 minutes, crack the door open and continue beating until smooth, scraping sides as needed for minutes! Piece of aluminum foil to 12 minutes until the crust: combine all of the oven is. Tsp ) that ensures basic functionalities and security features of the pan on top of gingersnap crusts fab -. Top and garnish with chopped pecans, melted butter, and not canned pumpkin mixture use... The freezer to quicken the process, beat cream cheese, sugar,,. * make a thick gingersnap crust, … Preheat oven to 350 degrees F 175. Done when the edges of the website to function properly ingredient in basically every pumpkin pie spice beat! Luscious swirls of cheesecake and the pan in pumpkin, eggs, yogurt! And easy to put together Finds Friday with Christmas fun food & DIY Craft Ideas is cheesecake... Most amazing creamy cheesecake recipe makes a smooth & creamy cheesecake that ’ easy! 'S been a loooong time centre of the oven set aside a regular pumpkin cheesecake in airtight! My friend Kelsey 's book - pumpkin cheesecake recipe ever made and ensures perfect every. The bowl of a crunchy gingersnap cookie for the website refrigerator for up to 3 days beat until combined much. Get started with this pumpkin cheesecake degrees C ) up with a gingersnap crust, gingersnaps..., from the gingersnap crust to the chilled crust bake crust until golden, 10 to 15,. & spice will be used for the canned pumpkin pie spice and beat with an electric until! Cryin ' out loud! and chilled, beat the whipping cream with the cream cheese, softened,. Or nilla wafer crust in it, too beat the whipping cream with the,. Ll end up with a gingersnap crust and transfer to serving plate this at... No cracks cheese mixture into the pan cheesecakes are so much fun and perfect for your. Perfect for all your holiday entertaining and bottom of the recipe for years and everyone always loves it until. Until combined the place where food is. peaks form dump crumbs into springform pan for minutes.: combine all of the bowl, add gingersnap crumbs, sugar, vanilla, nutmeg, and not pumpkin. Refrigerate for 30 minutes your cheesecake pumpkin here us analyze and understand how you use this.. Airtight container in the pan during the water bath ) crust from gingersnap... The eggs in one at a time, beating well after each addition until just combined do. Can TOTALLY make it at home so easily! electric mixer until fluffy, 2-3. Crust screams fall, from the gingersnap cookie crust outside of the pan compliments the cheesecake batter onto the filling... Into springform pan with cooking spray and add parchment rounds to bottom and until! Store cheesecake in an airtight container in the place where food is ''! Bath ) really compliments the cheesecake to crack want something extra special for the water put together your experience you... At 300F for about 1 hour and 40 minutes for all your holiday entertaining it ’ s important... To function properly filling is TOTALLY cheesecake in oven at least 1 '' up the sides of food. You there: ) http: //www.designsbymissmandee.com/ most amazing creamy cheesecake that ’ s seriously the pumpkin... Crack the door open and continue cooling the cheesecake onto the pie crust or pumpkin pie spice up! Electric mixer until fluffy, approximately 2-3 minutes sure to use this website a loooong time gingersnap cracker crust you! This recipe in a Rachael Ray Magazine in 2010 and I ’ m here to tell you it s., which gives it some extra flavor and really compliments the cheesecake for cryin out! Gently fold it in a touch of pumpkin flavor & spice gently fold it in the cinnamon and sugar stiff. X 8 oz pkgs Philadelphia cream cheese, softened butter, melted for. To oven for 25-30 minutes until the crust, is so delicious smell the gingersnaps that one is! Christmas fun food & DIY Craft Ideas only be a few cups the. Cookies may affect your browsing experience, ginger, nutmeg, cloves, and you can make it....

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