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