Wednesday, November 3, 2010

Pumpkin Cheesecake with Gingersnap Crust

Are you ready for a piece of the most wonderfully delicious orange dessert you could ever imagine? Then you have to make my pumpkin cheesecake! I made one for our Sunday School lunch, and it was a hit with everyone – including Brad who thinks my recipes are “weird.”

I must say that my sister Linsey is the original pumpkin lover. She loves all things pumpkin, and now I do, too!

Pumpkin cheesecake with gingersnap crust

2 ½ cups gingersnap cookie crumbs

½ cup finely chopped pecans

3 tablespoons brown sugar

½ cup butter, melted

4 (8 oz) packages cream cheese, softened

1 (15 oz) can pumpkin

5 eggs and 2 egg yolks

1 can sweetened condensed milk

½ cup sugar

½ teaspoon ground cinnamon

½ teaspoon fresh ground nutmeg

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

Use the first four ingredients to make the crust. I used the Murray Old Fashioned Ginger Snaps. I haven’t tried any other ones.

pumpkin cheesecake (4)

Crush the gingersnap cookies in a bag or use a food processor.

pumpkin cheesecake (6)pumpkin cheesecake (1)

While it was out, I went ahead and used the food processor for the pecans too.

pumpkin cheesecake (10)

Put the gingersnap crumbs, pecans, and brown sugar in a bowl.

pumpkin cheesecake (18)

Stir well.

pumpkin cheesecake (22)

Add the melted butter.

pumpkin cheesecake (25)

Blend well until the cookie crumbs are the texture of wet sand.

pumpkin cheesecake (27)

Pour the mixture into a 9” springform pan, and press evenly onto the bottom and up the sides of the pan.

pumpkin cheesecake (34)

I went up about halfway.

pumpkin cheesecake (35)

Bake the crust at 350 for 10 minutes.

Now for the filling. With a mixer, beat the cream cheese and sugar until creamy.

pumpkin cheesecake (40) pumpkin cheesecake (44)

Add the pumpkin and mix well.

pumpkin cheesecake (45)

pumpkin cheesecake (46)pumpkin cheesecake (47) pumpkin cheesecake (48) pumpkin cheesecake (51)

Add the flour, vanilla, cinnamon, and nutmeg.

pumpkin cheesecake (52) pumpkin cheesecake (54) I love the way the nutmeg looks!

Add each egg and the yolks one at a time, blending after each. Scrape the sides of the bowl.

pumpkin cheesecake (64)

Next, pour in the sweetened condensed milk. Mix well.

pumpkin cheesecake (57)

Pour into cooled crust, leaving an inch or so at the top. Bake at 450 for 10 minutes. Turn oven down to 250 and bake for 2 hours.

pumpkin cheesecake (65)

The last cheesecake I made didn’t crack, but this one did. I haven’t figured that out yet!

pumpkin cheesecake (69)

Serve with a dollop of sweetened whipped cream.

pumpkin pie (10)

Be sure you have folks to share with or you might eat the whole cake!!

I usually have extra filling, so I make baby cheesecakes. I put a gingersnap cookie in the bottom of a baking cup and poured the filling on top. The left over filling made 12 baby cheesecakes. I bake these at 350 for 15 or 20 minutes, or until firm. These are perfect to leave at home if you’re taking the cake somewhere to share!

pumpkin cheesecake (68)pumpkin cheesecake (73)

Click here for a printable version.


A Peach and A Jeep said...

I love pumpkin--and wow does this sound amazing. I've been craving a new dessert. I don't know how you do it all.

AA said...

Looks delicious!! Smart idea to make the minis! Hope you, Blair and Brad are having a great week@

CHERI said...

Looks yummy! I have a great Pumpkin Trifle recipe if you ever need it. I love Pumpkin Bread too!

Kate said...

Those ginger snaps also make for a good cobbler.