Transfer to cooling rack and cool completely, 15 to 20 … 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? Thanksgiving celebrations almost always have a Pumpkin Pie or two among the Holiday Desserts table. From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. Taste amazing. The recipe comes from Taste Of Home… Securely wrap foil around pan. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. Refrigerate overnight. Jump to Recipe. Rich tasting but not heavy. I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. 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! So smooth but kinda light and not super sweet and I love it! 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. I thought it was done in the middle but I was wrong. Adapted from this recipe. of hot water to larger pan. Easy Recipe: Easier than cheesecake! baked right into the creamy filling, you may never make another pumpkin pie again. Add 1 in. Remove pan from water bath. Preheat oven to 350°. Add sugar substitute and sugar; beat until smooth. Refrigerate overnight. Pumpkin. Ugh! 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. So I used 2 regular pie pans! This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! In a large bowl, beat cream cheese and brown sugar until smooth. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Add eggs; beat on low speed just until combined. 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. There were 2 things I changed in this recipe. These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. You cannot ask for much more. 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. I am going on 1 hour and 20 minutes, the top is burning and it is still not cooked yet! Pour in butter and stir well. In a small, heavy saucepan, stir … 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. From classic pumpkin pie to bread, cake, muffins, bars and cheesecake, browse our collection of pumpkin … This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. The other change was turning off the oven after 65 minutes and cracking the oven door. The filling is totally cheesecake in texture and baked up beautifully. Very good and actually not difficult to make. I used reduced fat cream cheese too. Mini Pumpkin Cheesecakes With Gingersnap Crust are absolutely delightful! Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cool on a wire rack for 10 minutes. It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. square). Securely wrap foil around pan. Bake 10-12 minutes or until lightly browned. 3. I do this with all of my cheesecake recipes. Looking for recipes for pumpkin cheesecakes? Preheat oven to 350. Pour remaining pumpkin filling over crust; top with remaining plain filling. Pumpkin Cheesecake with Gingersnap Crust. On top of a gingersnap crust. 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. Easy Rum Cake. https://www.tasteofhome.com/recipes/marbled-pumpkin-cheesecake The Marscapone makes it creamier. I went over the top and served with a warm salted caramel sauce on the side! Pumpkin Brownies are fantastic if you love pumpkin and chocolate together! Creamy and light texture. deep-dish pie plate. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Pour into crust. Still has a pretty pumpkin color and taste. NY style Pumpkin Cheesecake that’s high, dense, rich, and full of the best fall flavors. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pumpkin Pie Cupcakes manage to give you flavor of pumpkin pie, in cupcake form! Place springform pan in a large baking pan; add 1 in. Set a kettle of water to boil (this will be used for the water bath). Everyone said it is way better than regular pumpkin pie. I've just covered the top to prevent any further browning but it appears to be far from done. Not your regular pie-crust and NO graham crackers either! Step 6 Cool completely on cooling rack, about 2 hours. For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Pumpkin can be made into tasty treats for fall and holiday gatherings. Gingersnap Pumpkin Cheesecake Recipe photo by Taste of Home. Pour into prepared pan. Can't wait to make it again. springform pan on a double thickness of heavy-duty foil (about 18 in. Fabulous addition to the Thanksgiving desserts! In a small bowl, combine cookie crumbs, pecans and butter. Next time, I will def cook it about 20 mins longer. We made this for our family's Thanksgiving celebration and it was a complete hit. The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. This Pumpkin Cheesecake will keep in … Bake for 10 minutes and allow to cool. 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. Bake at 325° for 50-60 minutes or until center is almost set. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps, if desired. Press onto bottom and up sides of an ungreased 9-in. Three weeks ago we shared our most amazing creamy cheesecake recipe. They hit every one of my qualifications and exceeded our expectations. But yeah just did everything the recipe told me and it was divine! Bake 55-65 minutes or until center is just set and top appears dull. Place in a larger baking pan. —Sharon Skildum, Maple Grove, Minnesota. The best pumpkin cheesecake with a gingersnap crust is easy too! PRO TIP And the next logical step was to take that recipe and tweak it for the holiday season. Remove springform pan from water bath. Seriously. (!c almond meal, 1 cup pecan pieces, 1/2 cup butter, plus 1 t stevia – pulsed in food processor) This is a delicious … I can still taste the sweetness of it. This pumpkin cheesecake with gingersnap crust is the ultimate pumpkin … Turn the oven off and crack the oven door. Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). With pumpkin puree {You can TOTALLY make it at home so easily!} 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. Every bit as good or better than Cheesecake Factory’s seasonal pumpkin cheesecake. Taste of Home is America's #1 cooking magazine. I used reduced fat cream cheese and left the nuts out of the crust. 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. Easy. Remove sides of pan. Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Make a thick Gingersnap Crust for any cheesecake! I mean, I love pumpkin pie, I do, but this year has been so out of the box that, well, I … Every Pumpkin Recipe You Ever Need - In Good Taste October 27, 2015 at 8:26 pm […] 20. The crust has so much flavor and it holds up really well versus crumbling or a Do not overcook or the pumpkin cheesecake will crack (but it will still taste great). Add eggs and whites; beat on low speed just until combined. square). Leave the cheesecake in the oven for 1 hour. I made these yesterday, using a Primal Blueprint/keto recipe for the crust. In a large bowl, beat cream cheeses until smooth. 1. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like … Home » Cheesecakes » Pumpkin Cheesecake with Gingersnap Crust. For the crust, Use a food processor to crush gingersnaps. Gingersnap Pumpkin Cheesecake From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. Press onto the bottom of prepared pan. 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