CARAMEL PUMPKIN GINGERSNAP CHEESECAKE
The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent.
Categories Thanksgiving パン comfort food dessert snack
Time 1h55m
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
- In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
- Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
- Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
- Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
- When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
PUMPKIN CHEESECAKE WITH PECAN-GINGERSNAP CRUST
A long-time reader favorite! Creamy, caramel-y, and great for fall.
Provided by Our Best Bites
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- For the crust, Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.
- To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Pour mixture on top of the crust.
- For the water bath, place cheesecake pan inside of a larger pan. I use a roasting pan. Place your cheesecake pan into larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
- Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.
- When it's done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!
- When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.
ALMOST-FAMOUS PUMPKIN CHEESECAKE
What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
- Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
- Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST
It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!
Provided by SarahRosenkrantz
Categories Fruits and Vegetables Vegetables Squash
Time 7h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
- Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
- Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 47.2 g, Fat 27.5 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 520.6 mg, Sugar 27.7 g
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.
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
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!
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
PERFECTLY SIMPLE PUMPKIN CHEESECAKE
Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter and sugar over the crackers, and bake.
Provided by Ben S.
Categories Fruits and Vegetables Vegetables Squash
Yield 15
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Heat butter and sugar in a saucepan until butter melts. Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan). Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly. Pour butter mixture over crackers; spread with knife to cover. Bake until butter-sugar mixture starts to harden, about 7 minutes. Remove from oven. Reduce temperature to 300 degrees.
- As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot. Process eggs on high speed in a blender. Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth. Add cream cheese, one block at a time; puree until smooth. Pour mixture over crust; bake until set, about 35 minutes.
- Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla. Remove cheesecake from oven. Pour sour cream mixture evenly over top; carefully spread so top is completely covered. Return to oven. Bake to set topping, about 5 minutes longer. Cool to room temperature, then refrigerate (can be made up to 2 days ahead).
- To serve, run a knife around the pan perimeter to loosen cake. Use foil handles to pull cake from pan. Cut into squares (up to 15) and garnish with optional pecans.
Nutrition Facts : Calories 475.4 calories, Carbohydrate 37.6 g, Cholesterol 125.1 mg, Fat 34.3 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 17.9 g, Sodium 300.1 mg, Sugar 30.9 g
More about "pumpkin cheesecake with pecan gingersnap crust food"
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
From kingarthurbaking.com
4.9/5 (44)Calories 300 per servingTotal Time 5 hrs 25 mins
- Preheat the oven to 350°F. Lightly grease a 10" round springform pan., For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed.
- Bake for 10 to 15 minutes, just until you can smell the gingersnaps., Remove the crust from the oven, and reduce the oven temperature to 300°F., For the filling: Place the cream cheese in the bowl of your mixer.
- Blend on low speed for a few minutes, until no more lumps remain., Add the sugar, flour and spices and mix for an additional 2 to 3 minutes.
PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN …
From momlovesbaking.com
5/5 (1)Total Time 1 hr 55 minsCategory DessertCalories 628 per serving
- Place all of the crust ingredients (except margarine) in the Ninja Blender. Select SMOOTHIE and let it run for 20-30 seconds. Pour crumbs into medium bowl, add melted margarine and stir to combine. Press into an 8-inch springform pan. Press crust up the sides slightly, about an inch. Bake for 18-20 minutes or until slightly browned on edges. Let cool.
PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN …
From food52.com
NO BAKE PUMPKIN CHEESECAKE WITH …
From joyfulhealthyeats.com
BEST-EVER PUMPKIN CHEESECAKE WITH …
From playswellwithbutter.com
THE VERY BEST PUMPKIN CHEESECAKE WITH …
From thesuburbansoapbox.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
From crazyforcrust.com
PECAN CHESECAKE - RECIPES - COOKS.COM
From cooks.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST | THE BEST …
From thebestblogrecipes.com
17 PUMPKIN CHEESECAKE RECIPES TO MAKE IT FEEL LIKE FALL
From msn.com
EASY PUMPKIN CHEESECAKE WITH PECAN PIE TOPPING
From southernbite.com
PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST
From leitesculinaria.com
BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE …
From thepioneerwoman.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL …
From onceuponachef.com
PUMPKIN CHEESECAKE WITH GINGERSNAP-PECAN CRUST - TRIED …
From triedandtasty.com
PUMPKIN PECAN CHEESECAKE WITH GINGER SNAP CRUST
From myfitnesspal.com
PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD …
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love