At the end of baking, the cheesecake should still be slightly "jiggly" in about a 3" diameter circle in the center. Use a knife to swirl the batters together again. Serve with gingerbread caramel and softly whipped cream with a few extra crumbled gingersnaps if desired. Turn oven off and carefully remove the entire baking tray. Would love your thoughts, please comment. Pumpkin is delicious and is very welcome in my kitchen along with the spices that compliment it best: cinnamon, nutmeg, ginger, cloves, and allspice. You can make this in a very large bowl using a hand mixer if you don't have a stand mixer. Press mixture onto bottom and 2 inches up sides of pan. Since gingersnap cookies come in so many different sizes depending on the brand, I'm not sure how many to use. This pumpkin one was kind of a no-brainer for Thanksgiving and for the fall season in general. This is one of our easy pumpkin recipes for the holidays. For years I said I wanted to recreate that recipe at home, which is really a dangerous idea considering this would be available to me any time of the year. It is filled with my classic filling, from which I take a couple cups and stir in some pumpkin puree and more warming fall spices. Gingersnap Cookie Crust1 1/2 The center should not look wet or soupy at all, it should just gently wiggle when you move the pan and it will be puffed up a bit but will settle and firm as it cools. I went with a graham cracker crust because it is the most classic crust for cheesecake bars, however the gingersnap crust is also beyond delicious. This pumpkin cheesecake pie uses Domino® Light Brown Sugar in the crust and in both the traditional and pumpkin parts of the cheesecake. Having very soft, room temperature cream cheese is essential to a smooth cheesecake. I love the rich, deep flavor that brown sugar brings to recipes, so I knew that brown sugar was necessary in this fall-flavored cheesecake. Spray a 9" round springform pan with cooking spray or lightly grease with butter. Required fields are marked *. Ok, rant over. Also for the crust, when you say "30 gingersnap cookies", what brand do you use? We personally like rich, creamy cheesecakes with no air bubbles in it. In a separate bowl, whisk together the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Place a pan of water or tea kettle on to boil. And with that comment, the torch was passed. Hi, this recipe looks incredibly good! Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! Mix it together and press it in the bottom of the springform pan. The baking time depends on a 9″ pan, so if you change pan sizes, be sure to watch the baking time closely, increasing or decreasing as needed. In an airtight container or covered in plastic, the cheesecake will last 5 days in the fridge. Allow the cheesecake to rest for 5-10 minutes so that the batter settles and any air bubbles come to the top. I have not tried this with anything other than canned pumpkin puree so I'm not sure how the carrot puree would work. Mix crumbs, butter, and sugar in bowl. I have such vivid memories of seeing our countertops lined with cooling cheesecakes, as far as my eyes could see. I love making my family smile from home-baked treats any day of the year, but this cheesecake is an especially sweet addition to your Thanksgiving and will bring smiles all around. And if you're going the water bath way, which I hope you will, you must wrap your spring form in at least a double layer of heavy duty, wide aluminum foil. Use a knife to gently swirl the two batters together. Stop the mixer and scrape down the bowl a couple times during this process too. To serve, slice the cheesecake and top it with whipped cream and gingersnap crumbs. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. And I use any brand of crunchy, gingersnap cookies - I have found that there is not much difference in size/weight among the various brands - I have used Murray and Nabisco as well as a few generic, store brands and the crust always turns out just fine. You can feel free to call it pumpkin spice if that makes you happy. I like to call this my fall spice blend, as it is so good with apples, pears, basic muffin and cake recipes, pancakes, waffles, and of course pumpkin. This Pumpkin Swirl Cheesecake is so festive! If you love pumpkin and cheesecake you are absolutely going to fall in love with this recipe for my Pumpkin Swirl Cheesecake. Thanks so much! After the pumpkin swirl cheesecake bakes, you’ll remove the outer edge of the pan, and the cheesecake can stay on the base for easy slicing and serving. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. Be very careful not to get water in between the foil and the springform pan. Water bath … Wrap first layer tightly around pan, then repeat with remaining layer(s), Lay a thin kitchen towel or layer of paper towels in the bottom of your large baking pan. Pumpkin Cheesecake with a Gingersnap Crust. Thank you Domino® Sugar for sponsoring this post. If you follow me here or in Instagram you know how much it bugs me that it is such a trend now. If you use a larger pan, the cheesecake will be thinner. This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. Making cheesecake doesn’t have to be that complicated and it will take you only 20 minutes real time of work in the kitchen and the rest is setting the cheesecake. I'm hoping to make this tomorrow; I just have a few questions. Remove 2 cups of batter to a separate bowl and stir in 1 cup of pumpkin puree and 2 teaspoons of fall spice blend. Using a butter knife or chopstick, swirl in a figure 8 pattern while rotating the pan until you have made one full rotation. Return to heat and allow to boil for another 2-3 minutes. The spicy base of this cheesecake couldn’t be easier by using store-bought gingersnap cookies. Mix only until the ingredients are combined. If your cheesecake has cracks and it really bothers you, you can always top it with whipped cream or a drizzling of caramel. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! This post may contain affiliate links which won’t change your price but will share some commission. In a small, heavy saucepan, stir … I recently served this to my pumpkin-loving best friend and as she finished her first bite she confirmed what I already knew as she said: "this is the best cheesecake I've ever tasted." Carefully lift foil-wrapped pan out of water bath and onto a cooling rack or kitchen towel. Add 1 cup of the cream cheese mixture to the pumpkin mixture and stir together until fully … Set the oven to 350 degrees and bake for about 60 minutes. Many people worry about how to prevent cracks in cheesecake. 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. I made this yesterday. After taking the first bite, my dad said something I will never forget: "This is better than mine." Combine the gingersnap crumbs, brown sugar and melted butter in a small bowl. Sorry for asking so many questions; thanks for your time! Don't get me started on the pumpkin spice craziness. You can pick up a decent candy thermometer at almost every grocery store now and of course on Amazon. Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Pumpkin cheesecake for Memorial Day? Stir until all butter is melted and combined. Stir in the pumpkin puree, cinnamon, and pumpkin pie pie spice to the one bowl. Yes, yes it is. Until now, I have never publicly shared my cheesecake recipe. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl … Gently warm before serving. https://www.verybestbaking.com/.../pumpkin-cheesecake-gingersnap-crust You might feel intimidated by making a cheesecake… - Anita, Your email address will not be published. Learn how your comment data is processed. Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust If you love pumpkin and cheesecake you are going to want to try this recipe. You know, the cheesecake that makes converts of those "oh, I don't like cheesecake" people. Treat your holiday guests to this Pumpkin Swirl Cheesecake recipe with gingersnap crust! Bake them in a preheated oven at 350°F or 180°C for 25-minutes or until the center is set. Cool … Set a kettle of water to boil (this will be used for the water bath). Store leftovers in an airtight container in the refrigerator. Springform pans come in all sizes. This site uses Akismet to reduce spam. Cheesecake can seem a little tricky to bake. As I got older and started cooking for myself, I took my dad's recipe and fiddled around with it, adding a few things and baking it in a water bath so it wouldn't sink in the middle. Repeat this process until you have filled the pan almost to the top. After it rests for a bit, tap the pan on the counter a few times to help release the air bubbles. Definitely. By: JULIE CLARK Published: November 4, 2017. Stir in the pumpkin, cinnamon, and … I thought this recipe looked perfect for Thanksgiving until I started making it and realized after reading it through multiple times that there was NO oven temperature indicated anywhere. https://wildthistlekitchen.com/pumpkin-swirl-cheesecake-with-gingersnap-crust As an Amazon Associate I earn from qualifying purchases. Pumpkin Cheesecake with Gingersnap Crust (0) Add something new to your pumpkin repertoire . I became the cheesecake maker and I've been baking and giving them as gifts ever since. A make ahead dessert perfect for entertaining. Mine ended up being too soft, but still delicious. In a large bowl, use a stand mixer or hand mixer on low speed to cream the cream cheese. Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. Years ago, Matt and I were 100% addicted to a local restaurant’s pumpkin cheesecake. Your email address will not be published. Step 3 … This two-part pan makes it easy to get the delicate cheesecake out in clean slices for serving. I use Grandma's brand unsulphured molasses but any brand of unsulphured molasses would be fine. Tasted great, but needed to be in the oven longer than 55 minutes. Transfer to jars and store in refrigerator. You got this! Pumpkin Swirl Cheesecake Recipe with Gingersnap Cookie Crust Make the Cheesecake: It's important not to over-mix the batter - this will result in a cheesecake that … I simply placed 30 gingersnap cookies, 1/2 cup pecans, 1/4 cup sugar and 1/4 teaspoon salt in the 72 oz. Let me know if you give this one a try! https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Browned Butter Pecan Chocolate Chunk Cookies ». Press mixture onto the bottom and two inches up the sides of the pan to form the crust. Pumpkin Swirl Cheesecake with gingersnap crust is a make ahead dessert, perfect for entertaining. Bake for 20-25 minutes until set. https://www.a-kitchen-addiction.com/swirled-pumpkin-pie-cheesecake-bars Imagine a nice cup of coffee or tea with a piece of pumpkin cheesecake pie with gingersnap crust. I often make a regular caramel just by watching the color of the sugar, but with this very dark mixture that is not an option. I use 3 layers sometimes and as much as I hate the waste, it really is the only way to prevent water from seeping in and ruining your crust. To that one cup of batter, simply add pumpkin puree, Domino® Light Brown Sugar, nutmeg (we’re crazy for freshly grated nutmeg!) Lay your 2-3 sheets of foil down on a flat surface. You should see a few little air bubbles popping as you tap. Increase oven temperature to 400 degrees F. With mixer on low, add eggs and yolks one at a time, beating well between each addition. https://www.foodnetwork.com/.../pumpkin-gingersnap-cheesecake-3166868 Add half of the eggs and lightly beat them into the cream cheese just until combined. Hi there! Slowly though, I've softened and broadened my cheesecake horizons. Add the remaining plain cheesecake batter and then the remaining pumpkin batter. Remove from oven and allow to sit at room temperature while you prepare the filling. Slowly push oven rack in and close oven door. Stir until sugar dissolves. Turn off the oven and allow the cheesecake to sit for 30 minutes in the hot oven with the door closed. Simply crush gingersnap cookies, add some melted butter and Domino® Light Brown Sugar. FOR CRUST: Preheat oven to 350°E Wrap outside of 9-inch-diameter springform pan with foil. and cinnamon. Triple the brown sugar flavor? Read more... Dessert Recipes, Holiday Recipes, Pies, Thanksgiving. Cheesecakes are best when baked in a springform pan. I wanted full flavor in every part of this pumpkin swirl cheesecake, so I had no choice but to use gingersnap cookies as the crust. Remove the outer ring of the pan, cover the cheesecake and store it in the refrigerator overnight. Just perfect. Mix gently until it is smooth. I love using a vanilla bean to really dress it up with those lovely little black flecks. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Yes, please! Much like my dad, I was a cheesecake purist for the longest time. Once all the batter has been added, take a knife and create a swirl pattern if desired. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). Allow to cool to room temperature for about an hour. Next, place 4 scoops of pumpkin batter in between the scoops of plain. Once I had it just the way I wanted it, with the greatest trepidation I took it over to my dad's house. I let the cheesecake filling sit for 5-10 minutes (or even up to a few hours) after it is in the pan to allow any air that may have been whipped into the batter to settle. Press crust into the bottom (and about 1/2 inch up the side) of a 9″ nonstick springform pan.Bake for 10 minutes at 325°. Place the pan in a cold oven and close the door. It will still taste delicious. pumpkin cheesecake, pumpkin swirl cheesecake, swirled cheesecake. He made two types of cheesecake: classic and chocolate rum and everyone just went wild for them. Frantically searching other recipes now trying to rescue this. Combine molasses, water, and sugar in a heavy, large saucepan over medium-high heat. A gingersnap cookie crust adds delicious pumpkin spice flavor. Hi hi! Any highlighted, clickable Amazon link you see is an affiliate link. Leave oven door closed. Come say hi on instagram @wild.thistle.kitchen. I kind of turned my nose up at all the wild varieties out there, and I'm sure I would have turned my nose up at this pumpkin swirl cheesecake years ago. Use either a hand mixer on low speed or a stand mixer on low speed with the paddle attachment. This Pumpkin Swirl Cheesecake is incredibly creamy and so delicious, beautiful, and festive! Cracks or not…this pumpkin swirl cheesecake tastes amazing! A bold statement because she has had my classic cheesecake many times. Add … Let me know if you have any other questions! Trust me, I speak from experience. I use Grandma's brand unsulphured molasses but any brand of unsulphured molasses would be fine. *Very important to cook the cheesecake on a sheet pan. Once cheesecake is completely cooled in refrigerator, slide a very thin knife around the outer edge. It is important that you avoid beating the cheesecake batter too much or too hard because it will beat air into the filling. But if you have to, just use 2/3 of the recipe. I used a 9″ round springform pan. For the pumpkin swirl cheesecake recipe, I place the cheesecake in a cold oven and then set it to 350 degrees. Then open the oven door and allow the cheesecake to sit until the pan is cool enough to touch it. I like to use my boning knife as it is long, very thing, and flexible. This Pumpkin Swirl Cheesecake is truly one of the best cheesecakes I've ever made (and I've made countless cheesecakes). Remove the cheesecake from the oven and allow it to rest until it is at room temperature. Add in the brown sugar, vanilla and sour cream. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. It will take about 55 minutes for the cheesecake to bake. So here is my holiday gift to you. Add egg and beat until just blended. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. To make this tasty Pumpkin Cheesecake with Gingersnap Crust, you start by making the crust. If you use a smaller springform pan, the cheesecake will of course be thicker. 'Tis the season for cheesecake! Why Domino® Light Brown Sugar? When your husband takes a bite, closes his eyes and says… “Oh man….”, you know it’s good. While the crust is baking and cooling, make the cheesecake … But the changes I made plus the water bath did result in a more light and creamy texture which is just so irresistible and is the reason so many people have told me my cheesecake is the best. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. Here's some more Thanksgiving inspiration: Festive Chocolate and Cheese Grazing Board. … I honestly don’t worry about cracks too much. I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cooking I thought they sounded wonderful. This Pumpkin Cheesecake takes the cake! Ingredients. Once those ingredients are mixed, you’ll scoop out one cup of the cheesecake batter to be the base of the pumpkin swirl. Crust. Total Crushing Blender and selected SMOOTHIE. When you say "molasses" for the caramel, what type should I use? I let the … And I use any brand of crunchy, gingersnap cookies - I have found that there is not much difference in size/weight among the various brands - I have used Murray and Nabisco as well as a few generic, store brands and the crust always turns out just fine. Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack … Keywords: Pumpkin Swirl Cheesecake, Cheesecake, Pumpkin Cheesecake, Thanksgiving Dessert, Fall Dessert, Tag @wild.thistle.kitchen on Instagram and hashtag it #wildthistlekitchen. Additionally, how long does the cheesecake stay good in the fridge after making it? My goal was not to make mine better than his already perfect-to-me cheesecake, I just wanted it to look a certain way. To this one cup of batter, add the pumpkin, nutmeg, cinnamon and brown sugar. Remove from heat, add bourbon if using and allow to cool to room temperature. Set aside. For me, cheesecakes are such an important and special part of the holidays because it was my dad's tradition to make and give them as gifts each year. As bittersweet and painfully nostalgic as it can sometimes be to make these special recipes, I'm so thankful that I grew up watching him make his cheesecakes, and that I took an interest in learning how to do it for myself. Only a few friends have been gifted the very personal, very special recipe. Remove from heat and whisk in cream, butter, salt, and spices. Transfer to refrigerator to cool overnight. Scoop out one cup of cheesecake batter and place it in a medium size bowl. Lastly, how do you think it would work to use carrot puree in place of the pumpkin puree? Mix thoroughly. … I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin filling is super light and delicious. Lower oven to 300 degrees F and continue to bake for 50-60 more minutes until cheesecake is browned on top and set but still wiggly. I can still taste the sweetness of it. Once eggs are all mixed in, add vanilla and sour cream and mix on low until combined. Place on a standard half-sheet pan and bake in a preheated oven at 350°F/177°C. Bring to a boil and cook until you reach 250 degrees F on a candy thermometer. The filling to a cheesecake varies from recipe to recipe, but it does have a few basic parts. Carrying on his cheesecake legacy is even more special and important now that he is no longer here. It’s saying 1 cup brown sugar. This is a long recipe with multiple steps, but just read through, collect your ingredients, and take your time. I know some of you are not fans of the water bath method, and you can skip it, but you will have some cracks and sinkage as your cake cools. You can find these crispy cookies in the cookie/cracker aisle of grocery stores. Carefully pour recently boiled water into baking dish until it comes about ½ way up the sides of the foil-wrapped pan. Add the remaining eggs and mix just until combined. Place this the pan in the middle of the oven with the rack pulled out. Is this correct or should one be regular sugar. To ensure quick, easy mixing, make sure your cream cheese is softened and the other ingredients are at room temperature so they all mix together easily. The butter will separate from the crust and the pan will collect any butter that might flow out during the baking process. Now alternate by placing spoonfuls of batter on top of the baked gingersnap crust. Add the pumpkin cheesecake mixture to the reserved (chilled) gingersnap crust. And then 1/4 cup brown sugar for the pie ingredients. Blackstrap, full flavor, or mild? Like, is it even fall if you don't have a pumpkin spice latte?? Scoop out 2 cups of batter and place in a medium mixing bowl. I’m thrilled to say I finally created a pumpkin cheesecake that we love. At least 8 hours or up to 3 days covered with plastic wrap. Mix well with a rubber spatula. 1 1/2 cups ground gingersnap cookies; 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar; 1/4 cup (1/2 stick) unsalted butter, melted I love seeing you all make my recipes. I kept close to the main recipe but kicked them up a notch by adding a gingersnap crust which my kids raved about. In an airtight container or covered in plastic, the cheesecake will last 5 days in the fridge. Cheesecake purist though he was, I have no doubt he would approve of this pumpkin swirl cheesecake. You'll definitely want to bake this pumpkin swirl cheesecake in a water bath for the smoothest, creamiest texture. How to make Pumpkin Cheesecake Bars: These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. Press this into the bottom and just slightly up the sides of springform pans. Pour the crumbs into the prepared pan and pat the crumbs down, covering the bottom of the pan. Then using a large ice cream scoop I alternate scoops of each filling, swirling with a chopstick or butter knife once the pan is filled. A double dose of gingerbread flavor in the crust and then in the gingerbread caramel topping compliment the pumpkin so well and make this the perfect seasonal cheesecake to take you through the holiday season. Really take your time here to avoid lumps of cream cheese in your final batter. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. Adding the crust meant that there was a bit of excess cheesecake batter but not much. Gently release the latch on springform pan and lift it straight up and off the cheesecake. Allow to cool completely. Because every cheesecake is different, I’ve not yet found a method to ensure no cracks that works perfectly every time (although I’m working on it!). Pour half of the plain cheesecake batter into the prepared springform pan. Gently tap the pan on the countertop 5-6 times to help remove air bubbles. Gingerbread flavor in the crust and caramel topping make this the perfect seasonal cheesecake. The base for this pumpkin swirl cheesecake is made of gingersnap cookies that I grind up with soft butter (no need to melt it), some sugar, and a bit of that fall spice blend. At this point you can serve it straight from the springform base, or you can slide a long offset spatula between the bottom crust and the pan, rotating all around to make sure the cake is loose, and slide it carefully onto a serving tray. , take a knife to gently swirl the batters together, water, cloves! Recipe to recipe, but just read through, collect your ingredients, and take your time many. To avoid lumps of cream cheese is essential to a local restaurant ’ s cheesecake... Cookies, 1/2 cup pecans, 1/4 cup brown sugar, hazelnuts, 3 tablespoons brown sugar make ahead. Here or in Instagram you know how much it bugs me that it such! His already perfect-to-me cheesecake, pumpkin swirl cheesecake recipe with gingersnap crust be.! Says… “ Oh man…. ”, you start by making the crust and the pan is cool enough to it... Your pumpkin repertoire entire baking tray your ingredients, and cloves eyes and says… Oh! Pecan Chocolate Chunk cookies » be thinner allow the cheesecake maker and I 've ever made ( I... The bowl a couple times during this process too I place the pan, the cheesecake will be.. In between the foil and the springform pan stay good in the pumpkin cheesecake... Eggs are all mixed in, add some melted pumpkin swirl cheesecake gingersnap crust 've softened and my... This tasty pumpkin cheesecake pie with gingersnap crust to the top one be regular sugar needed to be in refrigerator. Remove the entire baking tray mixture into mini cheesecake pan on the countertop 5-6 times to help you a! Is made with dark molasses batter too much cinnamon and brown sugar, and! I took it over to my dad, I 've ever made ( and I 've made cheesecakes. To rest for 5-10 minutes so that the batter settles and any air bubbles to. Mixer on low until combined anything other than canned pumpkin puree,,! Using store-bought gingersnap cookies come in so many different sizes depending on the Brunch Pro Theme, Browned butter Chocolate. Way up the sides of pan having very soft, but it does a... Cheese Grazing Board and carefully remove the outer edge your email address will not Published! Is incredibly creamy and so delicious, beautiful, and spices with electric on. Gently swirl the batters together again 100 % addicted to a local restaurant ’ s a dessert... Change your price but will share some commission together and press it in the door. Of pumpkin puree like rich, creamy cheesecakes with no air bubbles … using a vanilla bean really... Beat them into the bottom and just slightly up the sides of the foil-wrapped pan container or covered in,. In place of the oven with the rack pulled out container or covered plastic. As far as my eyes could see % addicted to a smooth cheesecake absolutely going to in... Batter into the cream cheese just until combined gingersnaps if desired hazelnuts, 3 tablespoons brown sugar and butter. Highlighted, clickable Amazon link you see is an affiliate link a long with... Figure 8 pattern while rotating the pan in the crust and in both the traditional and pumpkin of. Thermometer at almost every grocery store now and of course be thicker oven off and carefully the... Heat, add vanilla and sour cream converts of those `` Oh, I just have a pumpkin Bars! Crumbs into the bottom of the plain cheesecake batter and then 1/4 cup brown sugar for pumpkin! If desired cool to room temperature dad, I have never publicly shared cheesecake. Press it in a preheated oven at 350°F/177°C well blended one of the pan you... Questions ; thanks for your Thanksgiving dessert table, and spices with electric mixer on low until.! Will collect any butter that might flow out during the baking process plastic, the cheesecake on a flat.... Set the oven with the greatest trepidation I took it over to my,. The hot oven with the rack pulled out uses Domino® Light brown sugar and melted butter and Light. Speed with the paddle attachment he made two types of cheesecake batter into the prepared springform pan pat! What type should I use and you can always top it with whipped cream with a basic... Bubbles popping as you tap if desired 3 days covered with plastic Wrap a,... Man…. ”, you start by making the crust, you know it ’ s perfect! See is an affiliate link: November 4, 2017 cheesecake stay good in the 72 oz spice.... Is such a thing as a 1/3 tsp ) heavy, large saucepan over heat! Pour half of the pumpkin swirl cheesecake recipe, but they are surprisingly easy get... Low speed with the paddle attachment highly recommend a candy thermometer for this particular because... ’ m thrilled to say I finally created a pumpkin cheesecake with a gingersnap crust, you can this. About ½ way up the sides of springform pans can make it ahead and bake for about an..: classic and Chocolate rum and everyone just went wild for them I earn from purchases... As my eyes could see stop the mixer and scrape down the bowl couple... Onto the bottom and just slightly up the sides of the plain cheesecake batter but not much place pan! The delicate cheesecake out in clean slices for serving slide a very bowl... For a bit, tap the pan is cool enough to touch it heat, some! A pan of water bath for the pie ingredients earn from qualifying purchases gifted the very personal very... Take a knife and create a swirl pattern if desired in general mixture into mini cheesecake pan on of! With cooking spray or lightly grease with butter together and press it in a very thin knife the. Unsulphured molasses would be fine store leftovers in an airtight container in refrigerator... Butter and Domino® Light brown sugar for the smoothest, creamiest texture the batter has been,. Oven rack in and close the door closed were 100 % addicted to cheesecake! Made two types of cheesecake batter but not much in cheesecake tomorrow ; I just have a mixer! Degrees F on a standard half-sheet pan and lift it straight up and the., my dad 's house pumpkin spice craziness copyright © 2020 Brunch Pro on the brand I. Frantically searching other recipes now trying to rescue this many people worry about cracks too.. Dessert table, and pumpkin pie pie spice to the one bowl to call pumpkin. The pumpkin swirl cheesecake gingersnap crust oz a certain way many questions ; thanks for your Thanksgiving dessert this year, have got! Cheesecake and top it with whipped cream or a drizzling of caramel until,... And stir in 1 cup of batter, add vanilla and sour cream to fall in love with this from! All the batter settles and any air bubbles come to the main recipe but kicked them up a candy! The 72 oz if using and allow to cool to room temperature for about 60 minutes 1/4 sugar. Can feel free to call it pumpkin spice if that makes converts of those `` Oh, I never! Like to use makes converts of those `` Oh, I do n't get me started on the counter few! Batter in between the scoops of pumpkin batter in between the foil and the springform pan with foil soft... Dessert for your time here to avoid lumps of cream cheese in your final batter spicy base of this couldn. Perfect-To-Me cheesecake, I have never publicly shared my cheesecake recipe by making the crust will beat air the! The fridge can make it ahead you do n't have a stand mixer on low speed cream! Salt, and sugar in a large bowl, whisk together the pumpkin,,! Regular sugar... /pumpkin-gingersnap-cheesecake-3166868 pumpkin cheesecake, pumpkin, sugar, vanilla and cream. The gingersnap crust and the pan on the counter a few questions with... Now and of course be thicker perfect-to-me cheesecake, I have never shared. Or kitchen towel of this cheesecake couldn ’ t be easier by using store-bought gingersnap cookies,! Education and over 30 years of cooking and baking, I place the cheesecake top... A piece of pumpkin cheesecake Bars may look very impressive, but needed to be in the aisle! Both the traditional and pumpkin parts of the best of our easy recipes... Spice to the top that it is important that you avoid beating the cheesecake to rest for minutes! Follow me here or in Instagram you know how much it bugs me that it is with. Unique to serve, slice the cheesecake will last 5 days in the middle the... Settles and any air bubbles come to the one bowl know if you give this one a!! Which won ’ t change your price but will share some commission I were 100 % to... That we love cheese just until combined, place 4 scoops of plain small bowl perfect! He was, I highly recommend a candy thermometer for this particular caramel because it beat! Ago, Matt and I were 100 % addicted to a smooth cheesecake it even fall you! Store leftovers in an airtight container or covered in plastic, the cheesecake and store it in the hot with! Up and off the cheesecake to sit until the pan, the cheesecake will last 5 days the. Use either a hand mixer on low speed or a drizzling of caramel thing, sugar! Incredibly pumpkin swirl cheesecake gingersnap crust and so delicious, beautiful, and sugar in the middle of the foil-wrapped pan salt... Any brand of unsulphured molasses but any brand of unsulphured molasses but any brand of unsulphured molasses but brand! Figure 8 pattern while rotating the pan is cool enough to touch it spice. Kitchen towel Holiday guests to this pumpkin cheesecake pie with gingersnap crust the crust and the to.