PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h45m
Yield 10 to 12 servings
Number Of Ingredients 20
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.
DELUXE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Not your regular pie-crust and NO graham crackers either! 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. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! This gets baked in a water-bath, too. The recipe comes from Taste Of Home's "Thanksgiving" Holiday edition, 2009.
Provided by Debber
Categories Cheesecake
Time 1h30m
Yield 1 springform pan, 12-16 serving(s)
Number Of Ingredients 11
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!
BEST-EVER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
The Best-Ever Pumpkin Cheesecake with Gingersnap Crust! Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. The ultimate pumpkin dessert for Thanksgiving or Friendsgiving celebrations!
Provided by Jess Larson
Categories Cheesecake
Time 12h
Number Of Ingredients 11
Steps:
- to 350 degrees F. Wrap the bottom of a 9-inch springform pan tightly in foil - this is the easiest way to ensure no liquid oozes in or out of the springform pan while the crust and the cheesecake bake. Make sure it's tightly wrapped so it does not fall off while you're transferring anything in or out of the oven!
- for 12-15 minutes, until golden and fragrant. Remove from the oven and set aside to cool. Reduce the heat of the oven to 325 degrees F.
- for 1 hour and 45 minutes, until the edges are set. The center of the cheesecake may still be a little loose, and that's okay! It will continue to set as it sits. Turn off the oven, leaving the cheesecake in the oven for 1 hour while the oven cools. The residual heat of the oven will gently bake the cheesecake to completion. Remove the cheesecake from the oven & from the water bath and transfer to the refrigerator to set for 8-12 hours.
- Run a knife around the edges of the springform pan before releasing it. Slice the cheesecake into 8-12 slices. Top with whipped cream, freshly grated nutmeg, & a drizzle of salted caramel as desired. Enjoy!
Nutrition Facts : Calories 695 calories, Sugar 53.2 g, Sodium 446 mg, Fat 40.2 g, SaturatedFat 22.1 g, TransFat 0 g, Carbohydrate 75.9 g, Fiber 1.8 g, Protein 10.5 g, Cholesterol 191.4 mg
PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST
Pumpkin cheesecake with ginger snap crust - an old classic recipe.
Provided by Shelley
Categories Fruits and Vegetables Vegetables Squash
Time 10h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Make and share this Pumpkin Cheesecake With Gingersnap Crust recipe from Food.com.
Provided by Strawberry Bookworm
Categories Cheesecake
Time 14h45m
Yield 16 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 468.4, Fat 29.8, SaturatedFat 17.1, Cholesterol 153.2, Sodium 310.7, Carbohydrate 45.7, Fiber 0.9, Sugar 26.1, Protein 6.3
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 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.
SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Cooking this cheesecake low and slow makes it extra smooth and creamy.
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
- For the crust:
- Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
- For the filling:
- Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust.
- Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours.
- Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.
PUMPKIN CHEESECAKE WITH WALNUT-GINGER CRUST AND CARAMEL SAUCE
A wonderful choice for your holiday meal! You will never make just a plain old pumpkin pie again! The cheesecake can be made the day before and actually tastes better if made ahead.
Provided by Lvs2Cook
Categories Cheesecake
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Place cookie crumbs, walnuts, and 3 tablespoons sugar in a food processor and pulse 3 or 4 times until combined; add butter and pulse 4 or 5 times, or until crumbly. Wrap the outside of a 10-inch springform pan with aluminum foil, then press cookie mixture into the bottom and 1 inch up the sides. Bake 8 to 10 minutes. Cool crust completely on a wire rack. Reduce oven heat to 325 degrees.
- Beat cream cheese with an electric mixer at medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining 3/4 cup sugar, beating 4 minutes, or until blended.
- Add eggs, one at a time, beating just until yellow disappears. Add pumpkin, whipping cream, and pumpkin-pie spice. Beat on low speed of an electric mixer just until blended. Do not overbeat. Pour batter over prepared crust.
- Bake 1 hour and 15 minutes, or until almost set (it will still jiggle in the center). Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour. Chill 8 hours or overnight. Garnish with walnut halves and serve with Caramel Sauce.
- Caramel Sauce: Melt butter in a heavy saucepan over medium heat; add brown sugar and corn syrup, then cook, stirring constantly, until mixture comes to a boil. Gradually add cream, stirring constantly. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Cool to room temperature.
Nutrition Facts : Calories 1196.7, Fat 72.6, SaturatedFat 37.4, Cholesterol 293.9, Sodium 838.8, Carbohydrate 128.2, Fiber 2.3, Sugar 86.8, Protein 14.9
PUMPKIN CHEESECAKE WITH GLUTEN FREE GINGERSNAP CRUST
Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time.
Provided by NeuroDoc
Categories Cheesecake
Time 7h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
- FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
- Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
- Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
- Great served plain or with a dollop of real whipped cream spiked with whiskey.
Nutrition Facts : Calories 445.2, Fat 28.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 359.5, Carbohydrate 42.7, Fiber 0.7, Sugar 25.4, Protein 6.7
THE CHEESECAKE FACTORY'S PUMPKIN GINGER CHEESECAKE
I made this recently as a test-run for the holidays and found it to be one of the best cheescakes I have made and I have made many over the years, I am so happy to have this recipe given to me! I did increase the brown sugar to 3 tablespoons in the crust and also increased the white sugar slightly for the filling, just personal taste.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 7h10m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees (300 degrees for convection-bake oven).
- Prepare a 10-inch springform pan.
- To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
- Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
- Press the mixture into the bottom of the pan.
- For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
- In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
- Add in eggs one at a time and beat the mixture until fluffy.
- Stir in pumpkin puree, ginger, cinnamon and cloves.
- Remove the whipped cream from the refrigerator and lightly whisk to reblend.
- Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
- Pour the mixture into preapred crust.
- Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
- Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
- Bake for 60-70 minutes.
- Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
- Remove the sides of the springform pan.
- Just before serving place the pecan halves on top of the cheescake in a ring around the edges.
Nutrition Facts : Calories 404.3, Fat 28.5, SaturatedFat 16.3, Cholesterol 122.1, Sodium 251.7, Carbohydrate 33, Fiber 0.7, Sugar 24.1, Protein 6.1
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