Why wouldn’t you want to switch things up this year with a Pumpkin Cheesecake instead of that whack pumpkin pie nonsense? My friends and I celebrate Friendsgiving too! After you’ve added all of the eggs, slowly mix in the mashed pumpkin and the heavy cream. I did discover, however, that my Boozy Spiced Cranberry Sauce is amazing on top of it. Log in, food processor for grinding cookies into crumbs, gingersnap cookies, crushed for thin crust (add more if you wish a thicker crust), butter, good quality / melted or very soft. Bake the crust for 10 minutes in a 350°F oven. If the crust holds together in a firm clump, you’re good to go. Reserve frozen until needed. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Texture wise, it’s in the same family as pumpkin pie, but smoother and creamier (and in my opinion, better). (You can also use a baker’s propane torch.) Cut three large sheets of aluminum foil, large enough for your springform pan to sit on top of with a few inches around the sides. Not all pumpkins are created equal. This site uses Akismet to reduce spam. I saw this post on Instagram and had to come and read the recipe! Once you taste it, I know you’ll be just as obsessed as my friends & family are! (3 boxes, 8 oz each) Neufantel cheese works great as well. After the final hour, remove the cheesecake from the oven and the water bath. I’m drooling. Slice the cheesecake into 8-12 slices. How to Make a Pumpkin Cheesecake with Gingersnap Crust. ), (alternatives Mexican sour cream or thick French crème fraîche). The center of the cheesecake may still be a little loose, and that’s okay! If you hate pumpkin pie like I do, you’re going to love this. How will a plain ol’ pumpkin pie ever compete with the likes of this? It will continue to set as it sits. Even the simplest of toppings- a whipped cream- can transform this pumpkin cheesecake from good to gooder. Add the cheesecake to the middle of the roasting pan, then carefully pour the boiling water in the pan, surrounding the cheesecake. After adding the sugar, increase the mixer’s speed to high and whip for 2-3 more minutes, or until the cream is fluffy and stiff. This looks absolutely incredible! A sudden change in temperature- like being removed from a 350°F oven to a 72°F countertop- will, more often than not, result in a fault that rivals the San Andreas. Don’t forget to give your pumpkin cheesecake a bit of a side crust, too. Allowing for ample time to set ensures that your pumpkin cheesecake will have the perfect light & fluffy texture. On Saturday, I did an impromptu online cooking class showing folks how to make my Boozy Spiced Cranberry Sauce. Mix to combine. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Bake for 10 to 12 minutes or until fragrant. And, once I perfected the recipe, I knew a holiday wouldn’t pass without my serving it. Add the sugar and pulse until a coarse cookie meal has formed. Cheesecakes are nothing but custards, which means they need a consistent temperature in order to bake evenly. ★☆. This helps prevent cracking. Add eggs and yolk one at a time, beating slowly after each addition until just combined, do not overbeat. My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. The texture is just… well it’s not my favorite. 2. Add the vanilla and pumpkin pureé and mix to combine, about 30 seconds. So, like I said- it’s all necessary. Beat in eggs and yolks one at a time. Literally drooling over here #sorrynotsorry, Girl. or cinnamon, hazelnut, rum, or vanilla extract. packages cream cheese, at room temperature, 2 large eggs plus 2 large egg yolks, at room temperature, Back to Pumpkin Cheesecake with Gingersnap Crust. Enjoy! I can not believe how good this cake is, my family and friend were raving about it. Add the eggs one at time, mixing well after each egg is added. Once the pumpkin cheesecake batter is blended, place the prepared cheesecake pan into a larger pan. Hi! 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. Pour the pumpkin cheesecake batter into the reserved gingersnap crust and place the cheese cake on the sheet pan and place into the 350°F/177°C oven on the center rack. Going on year 3 of making this and it has never failed me!! Aside from a never ending supply of baked goods, my Brooklyn apartment also houses two cats and my personal taste-tester (boyfriend). Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light and fluffy. Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. The short answer is, yes, they are. Love the idea of a Friendsgiving (aside from BGB) and never really thought about it but we have our very own! This category only includes cookies that ensures basic functionalities and security features of the website. Cover outside of pan with 2 layers of heavy-duty foil. Love this recipe! Carefully pour the pumpkin cheesecake filling over the prepared gingersnap crust. And a pumpkin could sounds like a dream. Your photos are gorgeous like always too! Place the pans into your preheated oven and bake the cheesecake for 1 hour and 15 minutes. In a separate mixing bowl, add the cornstarch, ground cinnamon, ground nutmeg and ground clove. The most labor-intensive aspect of this recipe is the cooling process. I’m so, so glad you loved it Valerie! There was quite a bit of batter left over after filling a 9 3/4″ springform pan but that’s ok, next time I’ll be prepared to use that as well. There’s no doubt that you’ll be the dessert hero for making this bad boy and you don’t have to deal with the grossness that is pumpkin pie. Don’t use pumpkin pie filling for this recipe. No worries! Turn off the oven, prop open the door, and allow the cake … Bake the crust for 10 minutes in an oven that’s been preheated to 350°F. Sign up to receive your 3-Hour Thanksgiving Guide. Use the form below to sign up to have Sidesgiving delivered straight to your inbox. Reduce the speed to low and slowly add in the beaten eggs, vanilla extract and pumpkin spice. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. So I made it, yaay! I like to press them halfway up the sides of the springform pan and use the bottom of a measuring cup to press it in really well and create some nice edges. This post includes affiliate links for products I truly love & use on the reg in my own home. I love pumpkin cheesecake and yours look perfect! Press into bottom and sides of a 10-inch springform pan. Fill with about one inch of water. Don’t forget to pin this Pumpkin Cheesecake recipe for later!!! That double-layer of foil will keep the water we’ve just poured into the outer pan from seeping through the cracks in the springform pan. While I love a no-bake cheesecake, I have a sweet spot in my heart for a good old baked cheesecake.