Enter this: Pumpkin Cheesecake Bar Recipe. The crust has so much flavor and it holds up really well versus crumbling or a Ok, I know I just posted a recipe for a Perfect New York Cheesecake, but today I’m sharing a fall version of it: Pumpkin Pie Cheesecake with Gingersnap Crust.For a simpler version that has all the same delicious pumpkin flavors, try No Bake Pumpkin Cheesecake! Not your regular pie-crust and NO graham crackers either! https://www.tasteofhome.com/recipes/marbled-pumpkin-cheesecake 2. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps, if desired. If you want something extra special for the holidays, you have to try this recipe. Sprinkle crumbs onto the bottom of a 9-in. The crust is amazing. springform pan coated with cooking spray; set aside. Refrigerate overnight. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust. Over the years, this has become my favorite recipe for pumpkin cheesecake. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like … I used 2 cartons of Marscapone and 2 blocks of Cream Cheese. Can't wait to make it again. Pumpkin Cheesecake with Gingersnap Crust. Add remaining sugar and vanilla. This is the ultimate Autumn cheesecake. Place in a larger baking pan. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic. The recipe comes from Taste Of Home… Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. I left the cheesecake in the oven for an hour longer. This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. There were 2 things I changed in this recipe. I mean, I love pumpkin pie, I do, but this year has been so out of the box that, well, I … I used reduced fat cream cheese and left the nuts out of the crust. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Home » Cheesecakes » Pumpkin Cheesecake with Gingersnap Crust. Pumpkin Cheesecake with Gingersnap Crust Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. I didn't do a ginger snap crust but rather a basic graham cracker crust; and it needed 1 HR 15 min in oven. Place springform pan in a large baking pan; add 1 in. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Gingersnap Pumpkin Cheesecake Recipe photo by Taste of Home The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. Place a greased 9-in. Preheat oven to 350°. It’s thick, rich, and extra creamy. Taste of Home is America's #1 cooking magazine. Pumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). Next time, I will def cook it about 20 mins longer. Ugh! Bake at 325° for 50-60 minutes or until center is almost set. This pumpkin cheesecake with gingersnap crust is the ultimate pumpkin … I used a 9" springform pan. Pumpkin Cheesecake with Sour Cream Topping, Contest-Winning Pumpkin Cheesecake Dessert, White Chocolate Pumpkin Cheesecake with Almond Topping, Blissful Peanut Butter-Chocolate Cheesecake, Do Not Sell My Personal Information – CA Residents, 1 cup crushed gingersnap cookies (about 20 cookies), 4 packages (8 ounces each) cream cheese, softened, divided, Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional. Pour in butter and stir well. Place on a double thickness of heavy-duty foil (about 18 in. Jump to Recipe. White Chocolate Pumpkin Cheesecake with ... - Taste of Home Make a thick Gingersnap Crust for any cheesecake! From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. Beat in remaining cream cheese, one package at a time until smooth. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. In a large bowl, beat cream cheese and brown sugar until smooth. Remove foil from pan. Haven't even tried the pie yet but am so frustrated by the baking time! The filling is totally cheesecake in texture and baked up beautifully. square). Refrigerate leftovers. Remove the cheesecake from the oven and run a thin knife along the edge of the pan. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust. Dollop each slice with 1 tablespoon whipped topping. Pour remaining pumpkin filling over crust; top with remaining plain filling. It had a light pumpkin flavor. Bake crust until golden, 10 to 12 minutes. springform pan on a double thickness of heavy-duty foil (about 18 in. The Marscapone makes it creamier. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! We made this for our family's Thanksgiving celebration and it was a complete hit. I used a different recipe for the gingersnap crust.Crust• ½ cup pecans• 2 Tbsp sugar• 1 cup gingersnap crumbs (about 20 store bought cookies)• 5 Tbsp unsalted butter (melted)Preheat oven to 325 degrees F. In food processor, combine pecans and sugar until finely chopped, about 20 seconds. These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. Press in to 10 inch pie dish or bottom of spring form pan. Preheat oven to 350°. Easy Recipe: Easier than cheesecake! A few perks to that.. Bake for 10 minutes and allow to cool. Taste of Home has the best pumpkin cheesecake recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Pumpkin Cheesecake Pie with Gingersnap Crust: A longtime favorite, pumpkin cheesecake is a must after Thanksgiving dinner and has a place at pretty much any holiday dessert table, too. I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. 1. In a large bowl, beat cream cheeses until smooth. Rich tasting but not heavy. Creamy and light texture. Securely wrap foil around pan. Refrigerate overnight. This turned out great! I get 2 cheesecakes and it took only about 40 minutes to cook! PRO TIP It is VERY rich so small servings are best. I've just covered the top to prevent any further browning but it appears to be far from done. How to make extra creamy cheesecake with sour cream and no cracks! I went over the top and served with a warm salted caramel sauce on the side! Creamy, full of pumpkin flavor, and easy to share. But yeah just did everything the recipe told me and it was divine! Remove 3/4 cup pumpkin filling; set aside. I am going on 1 hour and 20 minutes, the top is burning and it is still not cooked yet! For the crust, Use a food processor to crush gingersnaps. These gingersnap pumpkin cheesecake bars are the best dessert ever. Very good and actually not difficult to make. Turn the oven off and crack the oven door. Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust. Rich and creamy pumpkin cheesecake paired with a spicy gingersnap crust… Remove springform pan from water bath. Pumpkin. Was a smashing hit with my family for Thanksgiving, I only got to take home a little bit and I had to fight for it lol! Leave the cheesecake in the oven for 1 hour. This Pumpkin Cheesecake will keep in … square). Place on a. Three weeks ago we shared our most amazing creamy cheesecake recipe. Do not overcook or the pumpkin cheesecake will crack (but it will still taste great). With pumpkin puree {You can TOTALLY make it at home so easily!} I made these yesterday, using a Primal Blueprint/keto recipe for the crust. We used a crispy store-bought gingersnap cookie for the crust. So I used 2 regular pie pans! I thought it was done in the middle but I was wrong. I cooked it 65 mins. You can buy them at most grocery stores and while they’re not the best things to just eat, they’re perfect for making a crust with. Mini Pumpkin Cheesecakes With Gingersnap Crust are absolutely delightful! 3. Easy Rum Cake. So smooth but kinda light and not super sweet and I love it! I can't wait to taste it! Taste amazing. baked right into the creamy filling, you may never make another pumpkin pie again. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Add eggs; beat on low speed just until combined. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. For years I said I wanted to recreate that recipe at home, which is really a dangerous idea considering this would be available to … Pumpkin Brownies are fantastic if you love pumpkin and chocolate together! Seriously. Bake 55-65 minutes or until center is just set and top appears dull. Add 1 in. It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. Taste of Home is America's #1 cooking magazine. Have you tried it? Wonderful recipe as it turned out delicious!!! This gets baked in a water-bath, too. of hot water to larger pan. Remove sides of pan. Cool on a wire rack for 10 minutes. Every Pumpkin Recipe You Ever Need - In Good Taste October 27, 2015 at 8:26 pm […] 20. On top of a gingersnap crust. Step 6 Cool completely on cooling rack, about 2 hours. 50 gingersnap cookies is about 2 ½ cups of cookie crumbs. Cool on a wire rack 10 minutes. —Sharon Skildum, Maple Grove, Minnesota. Set a kettle of water to boil (this will be used for the water bath). Perfect for special occasions and holidays! Fabulous addition to the Thanksgiving desserts! Give it 24 hours to chill. Then do pecans. Let the cheesecake … Looking for recipes for pumpkin cheesecakes? Recipe Features: Fall Flavor: This recipe is packed with pumpkin flavor. Press onto the bottom of prepared pan. Add eggs and whites; beat on low speed just until combined. Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. of hot water to larger pan. Press onto bottom and up sides of an ungreased 9-in. I used reduced fat cream cheese too. Add sugar substitute and sugar; beat until smooth. Add eggs; beat on low speed just until combined. Still has a pretty pumpkin color and taste. This thick, rich and creamy pumpkin pie cheesecake with gingersnap crust is a fall favorite! From classic pumpkin pie to bread, cake, muffins, bars and cheesecake, browse our collection of pumpkin … Remove the cheesecake from the water bath and place back in the warm oven. And the next logical step was to take that recipe and tweak it for the holiday season. Cut through with a knife to swirl. Very yummy! The other change was turning off the oven after 65 minutes and cracking the oven door. NY style Pumpkin Cheesecake that’s high, dense, rich, and full of the best fall flavors. Leave oven on. With just two steps, the gingersnap cookie crust could not be easier to make, and the creamy filling is the perfect combination of rich cream cheese and spicy pumpkin flavors. In a small, heavy saucepan, stir … of hot water to larger pan. The best pumpkin cheesecake with a gingersnap crust is easy too! Securely wrap foil around pan. Gingersnap Pumpkin Cheesecake From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. Preheat oven to 350. Everyone said it is way better than regular pumpkin pie. Beat in the pumpkin, cream, syrup, vanilla and spices. Transfer to cooling rack and cool completely, 15 to 20 … October 20, 2017 by Dedra | QueensleeAppetit 4 Comments. Adapted from this recipe. Pour into large bowl, add gingersnap crumbs and mix. Pour into prepared pan. deep-dish pie plate. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Thanksgiving celebrations almost always have a Pumpkin Pie or two among the Holiday Desserts table. Bake 10-12 minutes or until lightly browned. They hit every one of my qualifications and exceeded our expectations. (!c almond meal, 1 cup pecan pieces, 1/2 cup butter, plus 1 t stevia – pulsed in food processor) This is a delicious … Pour into crust. I do this with all of my cheesecake recipes. Every bit as good or better than Cheesecake Factory’s seasonal pumpkin cheesecake. Gingersnap Pumpkin Cheesecake Recipe photo by Taste of Home. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. The gingersnap crust is fragrant and warm in taste while the pumpkin adds an earthy Autumn flavor all wrapped around savory cream cheese and who doesn’t like cream cheese? In a small bowl, combine cookie crumbs, pecans and butter. The flavor was wonderful! Cover top of a springform pan with Saran Wrap and refrigerate for at least 3 hours or overnight. 11.4K shares. Pumpkin can be made into tasty treats for fall and holiday gatherings. Remove pan from water bath. You cannot ask for much more. Place springform pan in a large baking pan; add 1 in. Do Not Sell My Personal Information – CA Residents, 2 packages (8 ounces each) reduced-fat cream cheese, 1 package (8 ounces) fat-free cream cheese, Sugar substitute equivalent to 2/3 cup sugar. Easy. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. My family absolutely loved it, especially with caramel sauce. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. Crushed gingersnap cookie crumbs form the base for this lusciously elegant dessert with pumpkin and cream cheese filling layers with a light swirl on the top. For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. I can still taste the sweetness of it. Mixed Berry Crumble Bars are a great non-chocolate Thanksgiving dessert option. 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