Monday, October 1, 2012

Pumpkin Cheesecake with a Gingersnap Crust

Fall is here; it’s time to break out the pumpkin recipes! If you are looking for the most delicious orange dessert you have ever tasted, you have found it! People are always telling me that they love this cheesecake – and the mini cheesecake hint at the end is great too!

pumpkinpie10_thumb

Pumpkin cheesecake with gingersnap crust

Crust:

2 ½ cups gingersnap cookie crumbs

½ cup finely chopped pecans

3 tablespoons brown sugar

½ cup butter, melted

Filling:

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.

pumpkincheesecake4_thumb

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

pumpkincheesecake6_thumbpumpkincheesecake1_thumb

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

pumpkincheesecake10_thumb

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

pumpkincheesecake18_thumb

Stir well.

pumpkincheesecake22_thumb

Add the melted butter.

pumpkincheesecake25_thumb

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

pumpkincheesecake27_thumb

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

pumpkincheesecake34_thumb

I went up about halfway.

pumpkincheesecake35_thumb

Bake the crust at 350 for 10 minutes.

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

pumpkincheesecake40_thumb pumpkincheesecake44_thumb

Add the pumpkin and mix well.

pumpkincheesecake45_thumb

pumpkincheesecake46_thumb2pumpkincheesecake47_thumb2 pumpkincheesecake48_thumb2 pumpkincheesecake51_thumb3

Add the flour, vanilla, cinnamon, and nutmeg.

pumpkincheesecake52_thumb pumpkincheesecake54_thumb 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.

pumpkincheesecake64_thumb

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

pumpkincheesecake57_thumb

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.

pumpkincheesecake65_thumb

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

pumpkincheesecake69_thumb

Serve with a dollop of sweetened whipped cream.

pumpkinpie10_thumb

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!

pumpkincheesecake68_thumb2pumpkincheesecake73_thumb2

Click here for a printable version.

3 comments:

Trey Luckie said...

I'll take one. Just bring it by the house when you are ready!

Unknown said...

Ashlee, you might want to bake your cheesecake in a water bath...that is how I bake all of mine and have yet to have one crack. I might try this cheesecake soon. Looks scrumptious!

AA said...

This looks AMAZING!! Thanks for sharing!