Let’s Talk Pumpkin! 🎃Pumpkin Lover’s Delight❣️
November is here already and the holiday rush begins!
Let me give you tips this season to help you prepare ahead of time for the holiday season to make your life easier and stress free❣️
Cheesecake is such an easy dessert to make and very forgiving for even the novice baker. It is also a quick and easy dessert to prepare. MOST importantly, this 🎃PUMPKIN CHEESECAKE🎃 with a gingersnap crust will impress every time!
TIPS
-This cheesecake freezes beautifully if you are a planner. If you are traveling for the holidays, it will travel well frozen in a cooler, as well
-I garnish with a spiced sour cream, fresh whipped cream or just a dusting of powered sugar
En-JOY❣️❌⭕️
The gingersnap crust adds a tangy heat, complementing the creaminess and subtleness of the fall’s classic pumpkin.
Pumpkin Cheesecake with Gingersnap Crust
Preheat oven to 325ºF.
On lower rack in oven, place shallow baking pan (half sheet pan works perfectly) and fill with at least 1-inch of water. The moisture from the steam helps prevent the cheesecake from cracking.
Put spring-form pan bottom in upside down.
Line 9-inch spring-form pan with circle of parchment paper.
This will allow your cheesecake to slide right off onto your serving plate much easier.
Wrap outside of spring-form with heavy-duty aluminum foil to prevent any seeping of butter through the pan.
For Crust:
2 cups finely crushed ginger snaps, (about 36 cookies)
¼ cup light brown sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
Combine in bowl.
Press firmly into bottom of springform pan.
Bake 10 minutes. Cool.
For Batter:
4 packages (8 ounces each) cream cheese, softened
¾ cup sugar
¾ cup light brown sugar
Beat in large mixer bowl on high speed until light and fluffy.
1 cup canned pumpkin
Add and beat on medium speed until smooth.
3 tablespoons all-purpose flour
½ cup sour cream
Add and beat on low speed until smooth, about 1 minute.
3 eggs
Add one at a time and beat on low speed until blended, about 1 minute. DO NOT OVER BEAT. (This also helps prevent cheesecake from cracking.)
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice*
1 teaspoon vanilla extract
¼ teaspoon salt
Add and beat on low speed until smooth, about 30 seconds.
Bake 1 hour and 30 minutes or until center is almost set.
Let cool.
Chill 2 hours or overnight.
For Topping:
1 cup sour cream
¼ cup confectioner’s sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Combine and top cheesecake. Spread almost to edge.
Keep refrigerated until serving.
TIP: Cheesecakes freeze beautifully. Can be made frozen up to three weeks ahead. Just add topping after defrosting.
Tip: Can substitute with 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger and ¼ teaspoon allspice.
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