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