Preheat the oven to 350°F. Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake with a gingersnap crust. Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light and fluffy. 1 ½ cups gingersnap cookie crumbs (from about 30 cookies), 3 8-oz. Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Pumpkin Spice Cheesecake with Gingersnap Crust An easy, crunchy delicious gingersnap crust that compliments the pumpkin spice flavors perfectly. Pour filling into baked shell. Definite keeper recipe. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like … Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Leave the cheesecake in the oven for 1 hour. Add the vanilla and pumpkin and mix to combine. This is the ultimate Autumn cheesecake. Be sure to stop the mixer at least twice to scrape down the sides and bottom of the bowl. Butter an 8-inch spring form pan. First, though, you need to make … Press into the bottom of the springform pan, and at least 1" up the sides of the pan. For the filling: Place the cream cheese in the bowl of your mixer. Stir together all crust ingredients until crumbs are moistened. It just completes the whole experience. Beat until smooth. It’s simple to make your own; see how it’s done. Bake for 55-60 minutes. Copyright © Offers may be subject to change without notice. Everybody understands the stuggle of getting dinner on the table after a long day. This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.. Pumpkin meets gingerbread. We used a crispy store-bought gingersnap cookie for the crust. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. packages cream cheese, at room temperature, 2 large eggs plus 2 large egg yolks, at room temperature, Back to Pumpkin Cheesecake with Gingersnap Crust. Bake for 10 to 15 minutes, Press mixture into bottom and up sides of pan. Spread … Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin -cream cheese filling. Bake another 40-45 minutes (immersed in water bath). Make crust: Preheat oven to 350°F. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Every bit as good or better than Cheesecake Factory’s seasonal pumpkin cheesecake. In a small, heavy saucepan, stir … Set a kettle of water to boil (this will be used for the water bath). Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. The temperature measured 1" from the side of the cake will read 170°F. Pour 1/2 of the vanilla batter into crust. this link is to an external site that may or may not meet accessibility guidelines. Lightly grease a 10" round springform pan. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. It features a silky pumpkin pie layer, and a creamy, molasses-laced, robustly spiced, cheesecake layer, both piled high. Serve with some whipped cream and a sprinkle of pumpkin pie spice. Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Beat in eggs and yolks one at a time. It’s the perfect dessert to bring to all of your fall celebrations, as well as the … Place cheesecake into a large roasting pan; fill pan with 2 inches of hot water. © Copyright 2020 Meredith Corporation. Make crust: Preheat oven to 350°F. Blend in eggs one at … Nutrition Bake for 55 to 65 minutes, until cheesecake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools). The filling is totally cheesecake in texture and baked up beautifully. 1 1/4 cups (191g) gingersnap cookie crumbs, three 8-ounce packages (680g) cream cheese, at room temperature, 1/2 cup (113g) sour cream, at room temperature. Transfer to a wire rack and let cool to room temperature. This pumpkin cheesecake with gingersnap crust is the ultimate pumpkin … Putting the pie in the water bath initially seemed like too much of a pain, but it was well worth it. Replace the cinnamon and nutmeg in the pumpkin pie filling with a pumpkin pie spice blend. Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. Cover outside of pan with 2 layers of heavy-duty foil. The key to getting a suitable crust for your pumpkin cheesecake is making sure you are using the right ratio of melted butter to gingersnap cookie crumbs. Gently pour pumpkin … … Want to use fresh pumpkin purée rather than canned? 5 from 4 votes Still has a pretty pumpkin color and taste. Stir together all crust ingredients until crumbs are moistened. Let cool on a wire rack. This quick and easy No Bake Pumpkin Gingerbread Cheesecake assembles in 15 minutes! Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving. Remove the cheesecake from the water bath and place back in the warm oven. It's also a light, fluffy cheesecake, not leaden as some are. Stir in the sour cream by hand. It's the perfect dessert for a … This creamy treat has got it all - a layer of coffee cheesecake with a layer of pumpkin cheesecake and a buttery graham cracker crust. Add the eggs one at time, mixing well after each egg is added. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Mix together egg and sugar until light and foamy. Info. Remove the crust from the oven, and reduce the oven temperature to 300°F. Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée. MyRecipes.com is part of the Allrecipes Food Group. Meanwhile, at low speed, beat pumpkin, cinnamon and ginger into remaining batter. After approximately 1 hour, turn the heat off and leave the cheesecake in the oven for an additional hour. Blend on low speed for a few minutes, until no more lumps remain. The cake is ready when the center 2" of the cake is still a bit wobbly. Cover outside of pan with 2 layers of heavy-duty foil. Add sour cream; mix well. Will make this again for sure! King Arthur Unbleached All-Purpose Flour - 3 lb. I don’t want to out-do my OG Double Layer Pumpkin Cheesecake with this White Chocolate Pumpkin Cheesecake… King Arthur Baking Company, Inc. All rights reserved. In a large bowl, combine cream cheese, sugar and vanilla. 590 calories; fat 41g; saturated fat 22g; protein 10g; carbohydrates 49g; fiber 3g; cholesterol 185mg; sodium 434mg. Pour the pumpkin cheesecake batter into the reserved gingersnap crust and place the cheese cake on the sheet pan and place into the 350°F/177°C oven on the center rack. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Creamy and decadent, this Layered Pumpkin Cheesecake stands above the rest with a gingersnap, graham and pecan crust. The buttery gingersnap crust provides extra spice and flavor. Add the sugar, flour and spices and mix for an additional 2 to 3 minutes. Everyone said it is way better than regular pumpkin pie. Layers of pumpkin and vanilla cheesecake make this a beautiful and delicious dessert for your Holidays. Let the cheesecake continue to cool to room temperature. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. Butter an 8-inch spring form pan. Turn the oven off and crack the oven door. Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. The crust is amazing. Stir vanilla into remaining plain batter. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Omit the cinnamon. Spread cranberry sauce over still hot cheesecake layer but leave 1/2-inch border of cheesecake uncovered. That layer is my favorite part of this dessert, by far. On top of a gingersnap crust… Today I’m sharing a new recipe for the holidays, Layered Pumpkin Cheesecake Bars, combining a simple silky cheesecake with a sweet buttery gingersnap crust, and a layer of spiced pumpkin … Made in a 9×13 inch pan this cheesecake is made for sharing! It turned out great in a glass deep-dish pie plate as the recipe calls for, so no need to mess with a spring form pan. Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnaps. Pour pumpkin batter onto cranberry sauce layer, it will come almost to top of pan. Bake for 10 minutes. Pumpkin Cheesecake Dessert is the autumn version of my husband’s favorite childhood dessert. A … This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. This Layered Pumpkin-Gingersnap Dessert includes a gingersnap crust and layered fillings. NY style Pumpkin Cheesecake that’s high, dense, rich, and full of the best fall flavors. We made this for our family's Thanksgiving celebration and it was a complete hit. 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. This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. The gingersnap crust gives this recipe just the little extra kick. Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. While crust is baking, prepare the cheesecake layer. 2020 Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. This will be the perfect dessert to have alongside a hot cup of coffee on a cool Autumn day. Reduce speed to low and beat in flour and pumpkin-pie spice just until combined. 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