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Friday, September 20, 2013

Pumpkin Cheesecake with Gingersnap Crust

This is the perfect cheesecake for the fall holidays, with it's  beautiful hues of orange and brown; sweet and spicy flavors, and creamy pumpkiness that pairs so well with a tangy gingersnap cookie crust.  Topping it decoratively with pecans and whipped cream as desired can make it even more decadent. 

1 1/2 cups gingersnap cookie crumbs
5 Tbsps unsalted butter, melted
1 Tbsp sugar
3 8 oz packages cream cheese at room temp
1 cup sugar
1 cup canned pure pumpkin
3 large eggs
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Optional toppings ~ pecan halves, and/or fresh whipped cream with a dash of cinnamon added to it
For crust:  Preheat oven to 350 degrees.  Wrap outside of a 9" springform pan with aluminum foil.  Mix crumbs, butter and sugar in a bowl. Press mixture onto bottom and about an inch up sides of pan.  Bake crust until slightly darkened, about 5 mins.  Set aside.
For filling:  Blend cream cheese and sugar in a food processor fitted with a metal blade until smooth.  Add pumpkin, eggs, vanilla and spices. Process until smooth, scraping down sides of bowl.  Transfer filling to crust. Bake cheesecake until center is set and edges begin to crack, about 1 hour and 5 mins.  Cool in pan on rack.  Chill uncovered until cold, at least 6 hours or overnight.  Loosen pan sides with knife and remove sides.  Arrange pecan halves around edges or in concentric decorative circles throughout top of cake.  Add whipped cream too if desired. 
Recipe adapted from Bon Appetit Magazine Nov 2003


I highly recommend this Nordic Ware Leakproof Cheesecake Pan, available here:

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