The Very Best Pumpkin Cheesecake With Gingersnap Crust Recipes

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BEST-EVER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Best-Ever Pumpkin Cheesecake with Gingersnap Crust image

The Best-Ever Pumpkin Cheesecake with Gingersnap Crust! Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. The ultimate pumpkin dessert for Thanksgiving or Friendsgiving celebrations!

Provided by Jess Larson

Categories     Cheesecake

Time 12h

Number Of Ingredients 11

14 ounces crispy gingersnap cookies (see Recipe Notes)
1 tablespoon brown sugar
½ cup unsalted butter, melted
32 ounces cream cheese (four 8-ounce bricks), at room temperature
¼ cup sour cream, at room temperature
2 ½ cups granulated sugar
1 15-ounce can pumpkin puree
6 large eggs at room temperature, lightly beaten
1 tablespoon pure vanilla extract
1 heaping tablespoon pumpkin pie spice
for serving, as desired: freshly whipped cream, freshly grated nutmeg, salted caramel

Steps:

  • to 350 degrees F. Wrap the bottom of a 9-inch springform pan tightly in foil - this is the easiest way to ensure no liquid oozes in or out of the springform pan while the crust and the cheesecake bake. Make sure it's tightly wrapped so it does not fall off while you're transferring anything in or out of the oven!
  • for 12-15 minutes, until golden and fragrant. Remove from the oven and set aside to cool. Reduce the heat of the oven to 325 degrees F.
  • for 1 hour and 45 minutes, until the edges are set. The center of the cheesecake may still be a little loose, and that's okay! It will continue to set as it sits. Turn off the oven, leaving the cheesecake in the oven for 1 hour while the oven cools. The residual heat of the oven will gently bake the cheesecake to completion. Remove the cheesecake from the oven & from the water bath and transfer to the refrigerator to set for 8-12 hours.
  • Run a knife around the edges of the springform pan before releasing it. Slice the cheesecake into 8-12 slices. Top with whipped cream, freshly grated nutmeg, & a drizzle of salted caramel as desired. Enjoy!

Nutrition Facts : Calories 695 calories, Sugar 53.2 g, Sodium 446 mg, Fat 40.2 g, SaturatedFat 22.1 g, TransFat 0 g, Carbohydrate 75.9 g, Fiber 1.8 g, Protein 10.5 g, Cholesterol 191.4 mg

THE BEST PUMPKIN CHEESECAKE



The Best Pumpkin Cheesecake image

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 31

14 ounces gingersnap cookies (about 46 cookies)
1 stick (8 tablespoons) unsalted butter, melted
1/2 teaspoon kosher salt
Four 8-ounce packages (2 pounds) cream cheese, at room temperature
1 1/2 cups granulated sugar
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups pure pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch freshly grated nutmeg
1/3 cup raw hulled pumpkin seeds
1 teaspoon canola oil
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch ground cloves
3/4 cup granulated sugar
1/4 cup heavy cream
3 tablespoons unsalted butter, cubed
1/4 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground cloves
Whipped cream, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
  • Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
  • Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
  • Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
  • Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
  • Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
  • For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
  • To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST



Pumpkin Cheesecake in a Gingersnap Crust image

Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Provided by Shelley

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10h

Yield 8

Number Of Ingredients 13

1 ½ cups gingersnap cookie crumbs
¾ cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 ½ cups canned solid pack pumpkin
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
4 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  • Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  • With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  • Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g

DELUXE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Deluxe Pumpkin Cheesecake With Gingersnap Crust image

Not your regular pie-crust and NO graham crackers either! 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. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! This gets baked in a water-bath, too. The recipe comes from Taste Of Home's "Thanksgiving" Holiday edition, 2009.

Provided by Debber

Categories     Cheesecake

Time 1h30m

Yield 1 springform pan, 12-16 serving(s)

Number Of Ingredients 11

1 cup crushed gingersnap cookie (about 20 cookies)
1/3 cup finely chopped pecans
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
4 eggs
2 teaspoons vanilla
1 cup canned pumpkin (NOT pie filling)
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg

Steps:

  • Preheat oven to 350. Grease a 9-inch springform pan; wrap outside bottom of pan with two layers of foil, shiny side out, so that it goes up the sides about 2 inches; set aside.
  • In a small bowl: combine crust ingredients; press into bottom of prepped pan; place on cookie sheet; bake for 8-10 minutes; cool -- save the bowl for later.
  • For Cheese Filling, in a large bowl: beat ONE pkg cream cheese with HALF CUP of the sugar along with the cornstarch, until smooth. Beat in remaining cream cheese, one pkg at a time, then add remaining sugar.
  • Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined.
  • For the Pumpking Filling: Place TWO CUPS of Cheese Filling into the smaller bowl (set large bowl aside for now), stir in pumpkin, cinnamon & nutmeg.
  • Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside.
  • Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this.
  • GENTLY drop spoonfuls of reserved P-kin Filling in dollops over the Cheese Filling, lightly cut/drag through this with a knife (don't go very deeply!) to swirl artfully. :-) Yes, artfully!
  • WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan.
  • Bake for 55-65 minutes (center is set, top appears dull); remove cheesecake from water bath; cool on a wire rack for 10 minutes; carefully run a knife around the edges to loosen; cool another HOUR; refrigerate over night.
  • AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!).
  • FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Pumpkin Cheesecake With Gingersnap Crust image

Make and share this Pumpkin Cheesecake With Gingersnap Crust recipe from Food.com.

Provided by Strawberry Bookworm

Categories     Cheesecake

Time 14h45m

Yield 16 serving(s)

Number Of Ingredients 13

4 tablespoons melted butter
2 cups gingersnap crumbs (I like to use Trader Joe's triple gingersnaps)
12 ounces cream cheese
3/4 cup sugar
3/4 cup firmly packed brown sugar
5 eggs, at room temperature
15 ounces pumpkin puree (1 can)
3/4 cup heavy cream
2 teaspoons cinnamon
1 teaspoon allspice
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla

Steps:

  • Preheat oven to 325.
  • Begin by crumbling cookies in a food processor. Then combine with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Place the pan on a cookie sheet to catch drips and bake for 10-12 minute Remove from the oven and cool on a wire rack.
  • Beat the cream cheese in an electric mixer on low until the cream cheese is very smooth.
  • Gradually add the sugars.
  • Add the eggs, one at a time.
  • Add the pumpkin puree and mix until just combined. Make sure to scape down the mixing bowl a couple of time during the process to ensure there are no lumps stuck to the bowl and the batter is very smooth.
  • Stir in heavy cream, cinnamon, and allspice.
  • Pour the batter into the prepared pan and set the pan back on the baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken. Baking time may vary a little, start checking it after 1 hour. When it's done baking, turn off the oven and prop the door open with a wooden spoon and allow the cake to cool there for another hour.
  • Chill for at least 12 hours, can be made up to 2 days in advance.
  • Make the topping by whipping the heavy cream, sugar, and vanilla until you have stiff peaks. Apply topping shortly before serving and enjoy!

Nutrition Facts : Calories 468.4, Fat 29.8, SaturatedFat 17.1, Cholesterol 153.2, Sodium 310.7, Carbohydrate 45.7, Fiber 0.9, Sugar 26.1, Protein 6.3

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