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 PIE WITH GINGERSNAP CRUST
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. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h30m
Number Of Ingredients 14
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.
PUMPKIN RUM PIE
Steps:
- Preheat the oven to 375 degrees F.
- Partially bake the pie shell, according to the package directions.
- In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
- With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
- In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING
Provided by Duff Goldman
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
- Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
- Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
- Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
- For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
- In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
- For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
- Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.
PUMPKIN CREAM PIE
Steps:
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
- Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
- For Whipped Cream:
- In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .
PUMPKIN CREAM PIE
Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
Steps:
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g
CREAMY PUMPKIN PIE
This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie.
Provided by UPATNINE
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
- Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.4 g, Cholesterol 63.2 mg, Fat 13.1 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 5.6 g, Sodium 373.6 mg, Sugar 29 g
More about "pumpkin cream pie with gingersnap crust and rum cheesecake topping food"
PUMPKIN PIE WITH GINGERSNAP CRUST & CINNAMON …
From food52.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL …
From onceuponachef.com
PUMPKIN SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN CHEESECAKE PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE …
From recipenet.org
Servings 8-10Category Recipe Type
PUMPKIN PIE CHEESECAKE WITH GINGERSNAP CRUST - LIFE MADE SIMPLE
From lifemadesimplebakes.com
PUMPKIN CHEESECAKE WITH MARSHMALLOW-SOUR CREAM TOPPING AND …
From bonappetit.com
CLASSIC PUMPKIN PIE (THE BEST) | RICARDO
From ricardocuisine.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST & MARSHMALLOW-SOUR …
From thebeekeeperskitchen.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST RECIPE - SERIOUS EATS
From seriouseats.com
PUMPKIN CREAM PIE - THE PIONEER WOMAN
From thepioneerwoman.com
20 NO-BAKE PUMPKIN DESSERTS (+ EASY RECIPES FOR FALL AND BEYOND)
From insanelygoodrecipes.com
PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE …
From benedetta.is-a-chef.com
PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
24 BEST GLUTEN FREE EASTER DESSERT RECIPES
From onlyglutenfreerecipes.com
DUFF'S SWEET SPOT: PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND …
From youtube.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