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!
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.
Crush the gingersnap cookies in a bag or use a food processor.
While it was out, I went ahead and used the food processor for the pecans too.
Put the gingersnap crumbs, pecans, and brown sugar in a bowl.
Add the melted butter.
Blend well until the cookie crumbs are the texture of wet sand.
Pour the mixture into a 9” springform pan, and press evenly onto the bottom and up the sides of the pan.
I went up about halfway.
Bake the crust at 350 for 10 minutes.
Now for the filling. With a mixer, beat the cream cheese and sugar until creamy.
Add the pumpkin and mix well.
Add the flour, vanilla, cinnamon, and nutmeg.
Add each egg and the yolks one at a time, blending after each. Scrape the sides of the bowl.
Next, pour in the sweetened condensed milk. Mix well.
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.
The last cheesecake I made didn’t crack, but this one did. I haven’t figured that out yet!
Serve with a dollop of sweetened whipped cream.
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!
Click here for a printable version.