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The best pumpkin cheesecake with a gingersnap crust is easy too! 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. Add eggs; beat on low speed just until combined. I used reduced fat cream cheese and left the nuts out of the crust. Very yummy! Gingersnap Pumpkin Cheesecake Recipe photo by Taste of Home. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! 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. springform pan on a double thickness of heavy-duty foil (about 18 in. Taste of Home is America's #1 cooking magazine. Rich tasting but not heavy. Cover top of a springform pan with Saran Wrap and refrigerate for at least 3 hours or overnight. Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Securely wrap foil around pan. Pumpkin Pie Cupcakes manage to give you flavor of pumpkin pie, in cupcake form! Press in to 10 inch pie dish or bottom of spring form pan. Pour into crust. Easy. For years I said I wanted to recreate that recipe at home, which is really a dangerous idea considering this would be available to … 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. Place a greased 9-in. of hot water to larger pan. 11.4K shares. I didn't do a ginger snap crust but rather a basic graham cracker crust; and it needed 1 HR 15 min in oven. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Taste of Home has the best pumpkin cheesecake recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Bake 10-12 minutes or until lightly browned. We used a crispy store-bought gingersnap cookie for the crust. Leave the cheesecake in the oven for 1 hour. This pumpkin cheesecake with gingersnap crust is the ultimate pumpkin … The Marscapone makes it creamier. Add remaining sugar and vanilla. Remove sides of pan. On top of a gingersnap crust. Can't wait to make it again. Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). I get 2 cheesecakes and it took only about 40 minutes to cook! This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. It is VERY rich so small servings are best. We made this for our family's Thanksgiving celebration and it was a complete hit. Next time, I will def cook it about 20 mins longer. Creamy and light texture. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. How to make extra creamy cheesecake with sour cream and no cracks! Bake 55-65 minutes or until center is just set and top appears dull. In a small bowl, combine cookie crumbs, pecans and butter. I thought it was done in the middle but I was wrong. I made these yesterday, using a Primal Blueprint/keto recipe for the crust. I used a 9" springform pan. Preheat oven to 350°. 1. Pour into prepared pan. So smooth but kinda light and not super sweet and I love it! Refrigerate leftovers. Wonderful recipe as it turned out delicious!!! 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. 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! The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. Place springform pan in a large baking pan; add 1 in. 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! Press onto the bottom of prepared pan. Taste of Home is America's #1 cooking magazine. In a large bowl, beat cream cheeses until smooth. Pumpkin Cheesecake with Gingersnap Crust. PRO TIP Remove the cheesecake from the water bath and place back in the warm oven. Pumpkin Brownies are fantastic if you love pumpkin and chocolate together! These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake 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? In a large bowl, beat cream cheese and brown sugar until smooth. Pour into large bowl, add gingersnap crumbs and mix. https://www.tasteofhome.com/recipes/marbled-pumpkin-cheesecake square). Bake crust until golden, 10 to 12 minutes. Add 1 in. From classic pumpkin pie to bread, cake, muffins, bars and cheesecake, browse our collection of pumpkin … Jump to Recipe. Gingersnap Pumpkin Cheesecake From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. 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. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic. If you want something extra special for the holidays, you have to try this recipe. Place in a larger baking pan. Let the cheesecake … Remove 3/4 cup pumpkin filling; set aside. It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. Bake for 10 minutes and allow to cool. They hit every one of my qualifications and exceeded our expectations. Easy Recipe: Easier than cheesecake! Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps, if desired. Looking for recipes for pumpkin cheesecakes? Preheat oven to 350°. For the crust, Use a food processor to crush gingersnaps. Refrigerate overnight. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like … I do this with all of my cheesecake recipes. Seriously. Pour remaining pumpkin filling over crust; top with remaining plain filling. 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. Transfer to cooling rack and cool completely, 15 to 20 … The recipe comes from Taste Of Home… And the next logical step was to take that recipe and tweak it for the holiday season. It had a light pumpkin flavor. A few perks to that.. Mini Pumpkin Cheesecakes With Gingersnap Crust are absolutely delightful! This gets baked in a water-bath, too. Press onto bottom and up sides of an ungreased 9-in. In a small, heavy saucepan, stir … Every Pumpkin Recipe You Ever Need - In Good Taste October 27, 2015 at 8:26 pm […] 20. Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. The filling is totally cheesecake in texture and baked up beautifully. Creamy, full of pumpkin flavor, and easy to share. So I used 2 regular pie pans! You cannot ask for much more. I am going on 1 hour and 20 minutes, the top is burning and it is still not cooked yet! Haven't even tried the pie yet but am so frustrated by the baking time! This turned out great! The crust is amazing. Have you tried it? Bake at 325° for 50-60 minutes or until center is almost set. Set a kettle of water to boil (this will be used for the water bath). Give it 24 hours to chill. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Preheat oven to 350. Place on a double thickness of heavy-duty foil (about 18 in. Refrigerate overnight. Over the years, this has become my favorite recipe for pumpkin cheesecake. This is the ultimate Autumn cheesecake. 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. Perfect for special occasions and holidays! Pumpkin can be made into tasty treats for fall and holiday gatherings. The crust has so much flavor and it holds up really well versus crumbling or a Beat in remaining cream cheese, one package at a time until smooth. Gingersnap Pumpkin Cheesecake Recipe photo by Taste of Home of hot water to larger pan. Thanksgiving celebrations almost always have a Pumpkin Pie or two among the Holiday Desserts table. I left the cheesecake in the oven for an hour longer. Remove pan from water bath. Step 6 Cool completely on cooling rack, about 2 hours. Add eggs and whites; beat on low speed just until combined. 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. —Sharon Skildum, Maple Grove, Minnesota. Pour in butter and stir well. 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. This Pumpkin Cheesecake will keep in … Remove foil from pan. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Recipe Features: Fall Flavor: This recipe is packed with pumpkin flavor. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. White Chocolate Pumpkin Cheesecake with ... - Taste of Home Place on a. I used 2 cartons of Marscapone and 2 blocks of Cream Cheese. These gingersnap pumpkin cheesecake bars are the best dessert ever. Not your regular pie-crust and NO graham crackers either! springform pan coated with cooking spray; set aside. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. Adapted from this recipe. I've just covered the top to prevent any further browning but it appears to be far from done. The flavor was wonderful! Add eggs; beat on low speed just until combined. I went over the top and served with a warm salted caramel sauce on the side! Cool on a wire rack 10 minutes. Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Enter this: Pumpkin Cheesecake Bar Recipe. Pumpkin Cheesecake with Gingersnap Crust Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. 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