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.
LAYERED PUMPKIN-GINGERSNAP DESSERT
Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
- Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
- Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g
PUMPKIN GINGERSNAP DESSERT
Gingersnap crust makes all the difference with this no-bake dessert. Layers of pumpkin spice cheesecake, pudding and whipped topping on a gingersnap crust.
Number Of Ingredients 9
Steps:
- Add melted butter to crushed gingersnaps and press into a 9 x 13 pan.
- Using a mixer, beat the cream cheese until smooth. Add one box of the vanilla pudding, confectioners sugar, pumpkin and pumpkin pie spice and blend until smooth. Layer this on top of the gingerbread crust.
- Whisk together the milk and remaining box of pudding for two minutes until it thickens. Stir in whipped topping. Spread on top of pumpkin cheesecake layer. Top with crushed gingersnaps. Cover and refrigerate for at least 3 hours. Enjoy!
PUMPKIN GINGERSNAP ICE CREAM
Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 7
Steps:
- Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
- Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
- Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 36.8 g, Cholesterol 99 mg, Fat 31.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 18.2 g, Sodium 249.8 mg, Sugar 25 g
GINGERSNAP PUMPKIN TRIFLE
This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.
Provided by Julie G
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
- Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
- Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
- Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
- Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
- Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 33.5 g, Cholesterol 28.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 21.2 g
PUMPKIN GINGERSNAP TIRAMISU
I plan to make this for Thanksgiving this year and wanted to save the recipe so I wouldn't lose it. This is from November 2008 Food & Wine. Can be made ahead and frozen up to one week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.
Provided by mary winecoff
Categories Gelatin
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened.
- In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
- In a small microwave safe bowl, microwave the Calvados with the remaining 1 Tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
- Arrange one third of the whole gingersnaps in a 9 by 13 by 21/2 inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight.
- Let the tiramisu stand at room temperature for 6 hours until thawed. Sprinkle with the remaining gingersnaps.
PUMPKIN GINGERSNAP DESSERT
I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.-Sue Mackey, Galesburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
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.
FROZEN PUMPKIN ICE CREAM PIE
Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert with gingersnap crust, brown sugar, pumpkin, and ice cream.
Provided by Sabrina Snyder
Categories Dessert
Time 4h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Stir together cookies, sugar, and butter until well combined.
- Add crust mixture to a pie plate and press down evenly.
- Bake for 10 minutes then let cool completely.
- In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
- Whisk in the vanilla ice cream.
- Pour into cooled pie plate.
- Freeze for 4 hours before serving.
Nutrition Facts : Calories 278 kcal, Carbohydrate 40 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 122 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
PUMPKIN GINGERSNAP MOUSSE
Patrice is right, this recipe would really take the place of pumpkin pie! The pumpkin mousse is light, creamy, and has the same spices as pumpkin spice. This can be eaten as a mousse but would also make a tasty dip for gingersnaps.
Provided by Patrice Manning
Categories Puddings
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, beat cream cheese and sugar until smooth.
- 2. Beat in pumpkin.
- 3. Add pudding mix and pie spice until blended.
- 4. Gradually beat in milk.
- 5. Fold in whipped topping.
- 6. Spoon about 1/4 cup each into serving dishes.
- 7. Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes.
- 8. Garnish with a whole gingersnap.
- 9. Chill until ready to serve. Refrigerate leftovers. Enjoy!
GINGERSNAP PUMPKIN DESSERT
I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. I got the recipe from a Taste of Home book. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on! Do not use the cake mix with pudding.
Provided by KGCOOK
Categories Dessert
Time 1h40m
Yield 15-18 pieces
Number Of Ingredients 16
Steps:
- Crust:.
- Set aside 1 cup cake mix for topping.
- Combine gingersnap crumbs, and remaining cake mix.
- Stir in egg and butter, mix well.
- Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
- Filling:.
- Beat cream cheese and brown sugar in a large mixing bowl until smooth.
- Beat in eggs.
- Add the pumpkin, milk, spices, and vanilla and mix well.
- Pour over crust.
- Topping:.
- Combine gingersnap crumbs, sugar, and reserved cake mix.
- Cut in butter until crumbly.
- Stir in pecans.
- Sprinkle over filling.
- Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
- Cool on a wire rack for 1 1/2 hours.
- If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
- Store in refrigerator.
- When I made this, mine baked for 2 hours.
Nutrition Facts : Calories 386.7, Fat 23.1, SaturatedFat 12.3, Cholesterol 106.8, Sodium 383.2, Carbohydrate 41.1, Fiber 0.6, Sugar 28, Protein 4.7
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3/5 (679)Category Flan + CustardServings 12Total Time 45 mins
- In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
- In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
- Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight.
- Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.
PUMPKIN GINGERSNAP COOKIES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.6/5 (25)Estimated Reading Time 2 minsServings 36
- In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
- When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
PUMPKIN CHEESECAKE WITH GINGERSNAP ... - THE BEST BLOG RECIPES
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Ratings 5Calories 539 per servingCategory Dessert
- Using 2 layers of heavy duty aluminum foil, wrap only the outside of a 10 inch springform pan. This will offer an extra layer of protection for the cheesecake in the water bath.
- Fill a 4 1/2 to 5 quart roasting pan 1/2 way with water. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking.
PUMPKIN CHEESECAKE RECIPE - LEITE'S CULINARIA
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5/5 (3)Total Time 2 hrs 35 minsCategory DessertCalories 519 per serving
- In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin purée and mix until just blended. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the side of the bowl with a rubber spatula. Stir in the heavy cream and cinnamon.
- Place all the ingredients in a medium-size bowl and whip with an eggbeater or a whisk until soft peaks form. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours.
- Remove the cake from the refrigerator 15-30 minutes before cutting and serving. Garnish with the sweetened whipped cream and toasted pecan halves.
MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUST - GINGER ...
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5/5 (1)Category DessertCuisine AmericanTotal Time 4 hrs 15 mins
- Preheat the oven to 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
- Ginger Snap Crust: Place the cookies into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and mix in the brown sugar, melted butter, and vanilla extract. Evenly disperse the cookie crumbs into the cupcake liners, pressing down firmly (use your fingers or a 1/4 measuring cup). Bake for 5 minutes and set aside to cool while making the cheesecake filling.
- Cheesecake Filling: Cream together the cream cheese, sugar, vanilla extract, pumpkin pie spice, and cinnamon on med-high speed in the bowl of an electric stand mixer until smooth (about 1-2 minutes).
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5/5 (2)Total Time 1 hr 5 minsCategory DessertCalories 487 per serving
- Add pumpkin,1/2 cup sugar, vanilla, 1 3/4 cups of heavy cream, and pumpkin pie spice and combine until all are incorporated.
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - FODMAP EVERYDAY
From fodmapeveryday.com
4.2/5 (6)Category DessertCuisine AmericanTotal Time 1 hr 50 mins
- For the Crust: Position rack in center of oven. Preheat oven to 375°F/190°C. Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray. Double wrap the outside of the pan with extra-wide aluminum foil, bringing the foil all the way up and around the sides of the pan to the top edge; set aside.
- Grind the cookies to a fine crumb in a food processor fitted with a metal blade. Alternatively, place in heavy zip top bag and crush well with a rolling pin. Use a rolling and a smashing action to get the job done. Stir in melted butter to evenly moisten crumbs. Press crust mixture firmly into an even layer covering the bottom of the prepared pan.
- Bake for about 10 to 12 minutes or until light golden brown. You want the cookies to dry out a bit. Remove crust from oven and set aside on rack. Turn oven down 325°F/165°F.
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- In a small bowl, beat sweetened condensed milk and water together for about 1 minute. Add pudding mix in and beat well, 2 minutes. Cover and refrigerate 4 hours to overnight. You need this mixture very thick before continuing.
- Remove pudding mixture from refrigerator and stir in pumpkin and pumpkin pie spice. Set aside.
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- In a large bowl, use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in 1/2 cup powdered sugar. Beat until soft peaks form. Scrape whipped cream into a separate bowl and set aside.
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