I know the last thing that you probably want to see on the Monday after Thanksgiving is pumpkin cheesecake but I can’t not share this with you! This would make a wonderful addition to any holiday party. It is a crowd pleaser and not too difficult to make. The gingersnap crust really makes it! Recipe from A Farmgirl’s Dabbles
This was my second attempt at cheesecake. While my first try tasted delicious, the entire middle fell and it looked less than ideal. This time, I used a few cheesecake cooking tricks: cooking it in a water bath, not opening the oven during cooking, letting it cool to room temp in the springform pan and then chilling it overnight in the pan. It worked really well and I only ended up with one crack which happened during the cooking process. Anyone have any other tips for baking a smooth and perfect cheesecake?
For the crust:
1-¾ cup gingersnap cookie crumbs (from about 40 gingersnap wafers)
3 tablespoons brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
4 tablespoons unsalted butter, melted and slightly cooled
For the filling:
24 ounces regular cream cheese (not low fat), at room temperature
15 ounces pureed pumpkin (not pumpkin pie filling)
3 whole large eggs
1 whole egg yolk
¼ cups sour cream
1-½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon vanilla
Preheat oven to 350°. Prepare a 9″ springform pan by lightly spraying with cooking spray.
For the crust, pulse the cookies in a food processor until the crumbs are uniform. Add the brown sugar, cinnamon, and salt and pulse to combine. Transfer to a medium bowl and add the melted butter. Combine thoroughly with a fork. When the mixture is evenly moist, crumbly, and holds together when you squeeze a handful, it’s ready. Press the mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely.
Prepare a water bath while the crust cools. Heat a kettle or pan of water to a soft boil. Have a larger baking dish or roasting pan ready to set the springform pan inside it. Once the crust is cooled, set the springform pan on a double layer of heavy duty aluminum foil and wrap the foil up around the outside of the pan.
For the filling, beat the cream cheese until smooth. Add the pumpkin puree and combine. Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next, and scraping down the sides of the bowl after each one. Beat in the sour cream. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat just until combined, then beat in the vanilla.
Scrape the filling into the cooled crust and spread evenly. Set the springform pan in the larger roasting pan and add enough hot water from the kettle to come about halfway up the sides of the springform pan.
Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. It’s ok if there is a slight jiggle to the filling. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides, to prevent the cake from cracking as it cools. Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill for at least four hours or overnight before serving. Top individual slices with fresh whipped cream.
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