Pumpkin Cheese Tarts With Gingersnap Crust Food

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
• Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over-beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
• Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
• For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
• Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

PUMPKIN CHEESE TARTS WITH GINGERSNAP CRUST

Steps:

• To make the crust: Preheat the oven to 300 degrees. In a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together. Add an additional tablespoon of butter if necessary. Pat the mixture into the base and slightly up the sides of eight 4 1/2inch tartlet pans. Bake for about 7 minutes, or until crisp.
• To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice. Set the ginger juice aside and discard the pulp. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again. Add the eggs, one at a time, mixing well after you add the first one, but do not over beat the mixture. Pour the filling into the tart pans and return them to the oven. Bake for 25 to 30 minutes, or until the center is just firm to the touch. Cool to room temperature, then chill for up to 2 hours or overnight before serving.

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
• Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST

Steps:

• CRUST:.
• Spray a 10-inch tart pan with nonstick cooking spray and set aside.
• Preheat oven to 325ºF.
• Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
• Transfer to the tart pan, spreading over the bottom.
• Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
• Remove from the oven and cool on a rack.
• FILLING:.
• Put eggs into a large bowl and whisk lightly.
• Slowly whisk in pumpkin and milk.
• Stir in the sugars and spices, salt, orange peel and Grand Marnier.
• Pour into cooled crust.
• Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
• Remove from oven and cool on rack. Then cover lightly and refrigerate.
• Just before serving, make topping.
• Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
• Serve wedges of tart with a dollop of cream on top.

DELUXE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350. Grease a 9-inch springform pan; wrap outside bottom of pan with two layers of foil, shiny side out, so that it goes up the sides about 2 inches; set aside.
• In a small bowl: combine crust ingredients; press into bottom of prepped pan; place on cookie sheet; bake for 8-10 minutes; cool -- save the bowl for later.
• For Cheese Filling, in a large bowl: beat ONE pkg cream cheese with HALF CUP of the sugar along with the cornstarch, until smooth. Beat in remaining cream cheese, one pkg at a time, then add remaining sugar.
• Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined.
• For the Pumpking Filling: Place TWO CUPS of Cheese Filling into the smaller bowl (set large bowl aside for now), stir in pumpkin, cinnamon & nutmeg.
• Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside.
• Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this.
• GENTLY drop spoonfuls of reserved P-kin Filling in dollops over the Cheese Filling, lightly cut/drag through this with a knife (don't go very deeply!) to swirl artfully. :-) Yes, artfully!
• WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan.
• Bake for 55-65 minutes (center is set, top appears dull); remove cheesecake from water bath; cool on a wire rack for 10 minutes; carefully run a knife around the edges to loosen; cool another HOUR; refrigerate over night.
• AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!).
• FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 325.
• Begin by crumbling cookies in a food processor. Then combine with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Place the pan on a cookie sheet to catch drips and bake for 10-12 minute Remove from the oven and cool on a wire rack.
• Beat the cream cheese in an electric mixer on low until the cream cheese is very smooth.
• Gradually add the sugars.
• Add the eggs, one at a time.
• Add the pumpkin puree and mix until just combined. Make sure to scape down the mixing bowl a couple of time during the process to ensure there are no lumps stuck to the bowl and the batter is very smooth.
• Stir in heavy cream, cinnamon, and allspice.
• Pour the batter into the prepared pan and set the pan back on the baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken. Baking time may vary a little, start checking it after 1 hour. When it's done baking, turn off the oven and prop the door open with a wooden spoon and allow the cake to cool there for another hour.
• Chill for at least 12 hours, can be made up to 2 days in advance.
• Make the topping by whipping the heavy cream, sugar, and vanilla until you have stiff peaks. Apply topping shortly before serving and enjoy!

PUMPKIN TART WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 325 degrees.
• To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
• Add an additional tablespoon of melted butter if necessary.
• Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
• Bake about 7 minutes, or until set.
• Remove from oven.
• To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
• Set the ginger juice aside and discard the pulp.
• In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
• Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
• Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
• Pour the filling into the tart pans and return them to the oven.
• Bake for 25 to 30 minutes, or until the center is just firm to the touch.
• Cool to room temperature, then chill for up to 2 hours or overnight before serving.

PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
• Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
• With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
• Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

PUMPKIN GINGERSNAP DESSERT

Steps:

• Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
• Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
• Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
• Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
• Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
• Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
• Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
• Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
• Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
• Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
• Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
• Cut into 24 bars. Refrigerate any leftover bars.

PUMPKIN LATTE CHEESECAKE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.

FRESH FRUIT TART WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°F.
• For Crust:.
• In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
• For Filling:.
• Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
• Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.