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