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.

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

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

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

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Stir well.

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Add the melted butter.

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

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

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I went up about halfway.

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Bake the crust at 350 for 10 minutes.

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

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Add the pumpkin and mix well.

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Add the flour, vanilla, cinnamon, and nutmeg.

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

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

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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.

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

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Serve with a dollop of sweetened whipped cream.

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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!

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Click here for a printable version.

4 comments:

Jeff and Beth 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.