this link is to an external site that may or may not meet accessibility guidelines. The filling is totally cheesecake in texture and baked up beautifully. Add the vanilla and pumpkin and mix to combine. NY style Pumpkin Cheesecake thatâs high, dense, rich, and full of the best fall flavors. Lightly grease a 10" round springform pan. packages cream cheese, at room temperature, 2 large eggs plus 2 large egg yolks, at room temperature, Back to Pumpkin Cheesecake with Gingersnap Crust. The buttery gingersnap crust provides extra spice and flavor. 5 from 4 votes Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Layers of pumpkin and vanilla cheesecake make this a beautiful and delicious dessert for your Holidays. This quick and easy No Bake Pumpkin Gingerbread Cheesecake assembles in 15 minutes! Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. In a small, heavy saucepan, stir ⦠This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.. Pumpkin meets gingerbread. Spread cranberry sauce over still hot cheesecake layer but leave 1/2-inch border of cheesecake uncovered. Turn the oven off and crack the oven door. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Place cheesecake into a large roasting pan; fill pan with 2 inches of hot water. Transfer to a wire rack and let cool to room temperature. Stir in the sour cream by hand. Pour 1/2 of the vanilla batter into crust. Make crust: Preheat oven to 350°F. Replace the cinnamon and nutmeg in the pumpkin pie filling with a pumpkin pie spice blend. With just two steps, the gingersnap cookie crust could not be easier to make, and the creamy filling is the perfect combination of rich cream cheese and spicy pumpkin flavors. After approximately 1 hour, turn the heat off and leave the cheesecake in the oven for an additional hour. Press mixture into bottom and up sides of pan. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like ⦠Copyright © Reduce speed to low and beat in flour and pumpkin-pie spice just until combined. For the filling: Place the cream cheese in the bowl of your mixer. Stir vanilla into remaining plain batter. Bake for 55-60 minutes. 1 1/4 cups (191g) gingersnap cookie crumbs, three 8-ounce packages (680g) cream cheese, at room temperature, 1/2 cup (113g) sour cream, at room temperature. The cake is ready when the center 2" of the cake is still a bit wobbly. Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. The key to getting a suitable crust for your pumpkin cheesecake is making sure you are using the right ratio of melted butter to gingersnap cookie crumbs. 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. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Stir together all crust ingredients until crumbs are moistened. It just completes the whole experience. I donât want to out-do my OG Double Layer Pumpkin Cheesecake with this White Chocolate Pumpkin Cheesecake⦠Creamy and decadent, this Layered Pumpkin Cheesecake stands above the rest with a gingersnap, graham and pecan crust. Preheat the oven to 350°F. King Arthur Baking Company, Inc. All rights reserved. This pumpkin cheesecake with gingersnap crust is the ultimate pumpkin ⦠Still has a pretty pumpkin color and taste. 590 calories; fat 41g; saturated fat 22g; protein 10g; carbohydrates 49g; fiber 3g; cholesterol 185mg; sodium 434mg. Offers may be subject to change without notice. Add pumpkin, sour cream and vanilla; beat well. MyRecipes.com is part of the Allrecipes Food Group. Leave the cheesecake in the oven for 1 hour. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake with a gingersnap crust. Pour filling into baked shell. (Mixture will be thick.) Butter an 8-inch spring form pan. Add sour cream; mix well. Stir together all crust ingredients until crumbs are moistened. 2020 Let cool on a wire rack. We used a crispy store-bought gingersnap cookie for the crust. This creamy treat has got it all - a layer of coffee cheesecake with a layer of pumpkin cheesecake and a buttery graham cracker crust. This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. Bake another 40-45 minutes (immersed in water bath). This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. In a large bowl, combine cream cheese, sugar and vanilla. Itâs simple to make your own; see how itâs done. Cover outside of pan with 2 layers of heavy-duty foil. On a cool Autumn day the side of the best fall flavors lightly... Up sides layered pumpkin cheesecake with gingersnap crust the springform pan, and at least twice to scrape down the sides bottom... 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